Dilled Chicken Fricassee Recipe
From Woman's Day Magazine
Ingredients
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1 Tablespoon vegetable oil
- 4 bone-in chicken breast halves (about 2 pounds), skin removed (I use boneless)
- 2 cups chicken broth
- 1/4 cup fresh dill (minced)
- 8 small new potatoes (12 oz. scrubbed)
- 12 oz. fresh asparagus, ends trimmed
- 1 Tablespoon lemon juice
Directions
- In a medium-sized bowl, (or ziplock bag) 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 ckicken, 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 and whisk until smooth.
- Drain the fat from the skillet and wipe it clean with paper towels. Add the chicken broth mixture and 2 Tablespoons of the dill. Stir to 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 15-20 minutes.
- Remove the pan from the heat. Stir in the lemon juice and the remaining 2 T of dill.
Back
Copyright © 2006 by Cheryl K. Qualls. Last updated 04-May-2006. All rights reserved.
|