Ingredients
1/3 cup all-purpose flour1/4 teaspoon paprika4 boneless skinless chicken breast halves (4 ounces each)1 tablespoon canola oil2 cups chicken broth, divided1 teaspoon dill weed3/4 teaspoon salt, optional1/4 teaspoon dried basil1/4 teaspoon pepper4 medium potatoes, cut into bite-size pieces3 medium carrots, cut into 2-inch pieces1/2 pound fresh asparagus, cut into 2-inch pieces2 tablespoons minced fresh parsley
Preparation
In a large resealable plastic bag, combine flour and paprika; set aside 2 tablespoons. Add chicken; seal bag and turn to coat.
In a large skillet, brown chicken in oil over medium heat. Drain and set chicken aside. In the same skillet combine 3/4 cup broth, dill, salt if desired, basil and pepper ; bring to a boil. Add potatoes and carrots. Reduce heat; cover and simmer for 10 minutes.
Add chicken; cook for 10 minutes. Add asparagus; cook 15-20 minutes or until a thermometer reads 170° and vegetables are tender.
In a small bowl, combine reserved flour mixture and remaining broth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Sprinkle with parsley.
