Dilled Chicken Fricassee

Recipe Ingredients

1/3 cup	20g / 0.7oz	All-purpose flour
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Paprika
4		Bone-in chicken breast halves - skin removed
1 tablespoon	15ml	Vegetable oil
2 cups	474ml	Chicken broth
1/4 cup	36g / 1.3oz	Chopped fresh dill
8 cups	1896ml	New potatoes - (12 oz) - scrubbed (small)
12 oz	340g	Fresh asparagus - ends trimmed
1 tablespoon	15ml	Lemon juice

Recipe Instructions

In a medium-size bowl, mix the flour, salt, and paprika. Coat the chicken with the flour, shaking off the excess. Reserve the flour mixture.

In a large, deep nonstick skillet, heat the oil over medium-high heat. Add the chicken, meaty-side down, and cook for 1 1/2 minutes on each side, or until well browned. Remove to a plate with a slotted spoon.

Pour the broth into the flour mixture remaining in the bowl a whisk until smooth.

Drain the fat from the skillet and wipe it clean with paper towel. Add the chicken broth mixture and 2 tablespoons of the dill. Stir mix. Add the chicken, meaty-side up, and the potatoes. Bring the mixture to a boil over high heat. Reduce the heat to low. Cover and simmer for 10 minutes.

Lay the asparagus over the top. Cover and simmer for 15 to 20 minutes more, or until the chicken a vegetables are tender.

Remove the pan from the heat. Stir in the lemon juice and the remaining 2 tablespoons of dill.

This recipe yields 4 servings.

Per Serving: 327 calories; 39g protein: 7g fat; 26g carbohydrate; 86mg cholesterol; 1,156mg sodium.

Source:
Cookbook Digest, May/Jun, 1996

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