Harvest Chicken

13 ingredients
4 steps

Ingredients

  • 1/3 cup all-purpose flour
  • 1/4 teaspoon paprika
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1 tablespoon canola oil
  • 2 cups chicken broth, divided
  • 1 teaspoon dill weed
  • 3/4 teaspoon salt, optional
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 4 medium potatoes, cut into bite-size pieces
  • 3 medium carrots, cut into 2-inch pieces
  • 1/2 pound fresh asparagus, cut into 2-inch pieces
  • 2 tablespoons minced fresh parsley

Directions

  1. 1
    In a large resealable plastic bag, combine flour and paprika; set aside 2 tablespoons. Add chicken; seal bag and turn to coat.
  2. 2
    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.
  3. 3
    Add chicken; cook for 10 minutes. Add asparagus; cook 15-20 minutes or until a thermometer reads 170° and vegetables are tender.
  4. 4
    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.

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