Ingredients
1/3 cup all-purpose flour1 teaspoon salt, optional1/2 teaspoon paprika4 boneless skinless chicken breast halves (4 ounces each)2 tablespoons canola oil2 cups chicken broth, divided1 teaspoon dill weed3/4 pound fresh asparagus, trimmed and cut into 1-1/2-inch piecesHot cooked noodles, optional
Preparation
In a shallow bowl, combine flour, salt if desired and paprika; set 2 tablespoons aside. Coat chicken with remaining flour mixture. In a large skillet, brown chicken in oil. Combine 1-3/4 cups broth and dill; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add the asparagus; cover and simmer for 8 minutes longer or until a thermometer reads 170° and asparagus is almost tender.
Meanwhile, combine remaining broth and reserved flour mixture until smooth. Remove chicken and keep warm. Stir flour mixture into asparagus mixture; bring to a boil. Cook and stir for 2 minutes. serve the chicken and sauce with noodles if desired.
