Chicken Fricasse

Ingredients

• 1/3 Cup all-purpose flour
• 1 tsp salt
• 1/2 tsp paprika
• 1 Tbsp vegetable oil
• 4 Bone-in chicken breast halves
• (about 2 lbs) skin removed
• 2 Cups chicken broth
• 1/4 Cup chopped fresh dill
• 8 Small new potatoes (12 o.z.),
• Scrubbed
• 12 o.z. fresh asparagus, ends
• trimmed.
• 1 Tbs lemon juice.

Directions

• 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 and whisk
• until smooth.
• Drain the fat from the skillet and wipe it clean with paper towels.
• Add the chicken broth mixture and 2 tbs of the dill. Stirr 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 more, or until the chicken and vegetables are tender.
• Remove the pan from the heat. Stir in the lemon juice and the
• remaining 2 tbsp of dill.