Yield: 4 servings
|⅓ cup||All-purpose flour|
|1 tablespoon||Vegetable oil|
|4 \N||Bone-in chicken breast|
|\N \N||Halves; skin removed|
|2 cups||Chicken broth|
|¼ cup||Fresh dill; chopped|
|8 smalls||New potatoes; scrubbed|
|12 ounces||Fresh asparagus; ends trimme|
|1 tablespoon||Lemon juice|
Recipe by: The Woman's Day Cookbook 1. In a medium-sized bowl, mix flour, salt, and paprika. Coat the chicken with the flour, shaking off the excess. Reserve the flour mixture.
2. In a large, deep nonstick skillet, heat the oil over medium-high heat.
Add the chicken, meaty side down, and cook for 1½ minutes on each side or until well browned. Remove to a plate with a slotted spoon.
3. Pour the broth into the flour mixture remaining in the bowl and whisk until smooth.
4. Drain the fat from the skillet and wipe it clean. Add the chicken broth mixture and 2 tablespoons of the dill. Stir to mix. Add the chicken meaty side up, and the potatoes. Bring to a boil over high heat. Reduce the heat to low. Cover and simmer for 10 minutes.
5. Lay the asparagus over the top. Cover and simmer for 15 to 20 minutes more, or until the chicken and vegetables are tender.
6. Remove the pan from the heat. Stir in the lemon juice and the remaining 2 tablespoons of dill.