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Dilled Chicken Fricassee with New Potatoes and Aspargus Recipe

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This recipe for Dilled Chicken Fricassee with New Potatoes and Aspargus is from The Bielawski Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1/3 c. all-purpose flour
1 tsp. salt
1/2 tsp. paprika
2 tbsp. vegetable oil
4 bone-in Chicken breast halves (8 oz. each)
1 tbsp. lemon juice, or to taste
2 c. chicken broth, 1/4 c. fresh dill, chopped
8 (12 oz.) sm. new potatoes
11 oz. fresh asparagus, ends trimmed

Directions:
Directions:
Mix flour, salt, and paprika in a medium-size bowl. Heat oil in a deep 12 inch skillet over medium-high heat. While oil heats, coat Chicken with flour. Shake off excess. Add chicken skin side down, to skillet and cook about 3 minutes until well browned. Remove to plate with slotted spoon. Meanwhile pour broth into flour mixture remaining in bowl. Whisk until smooth. Drain fat from skillet. Add chicken broth mixture and 2 tablespoons dill. Stir to mix. Add chicken, skin side up, and potatoes. Bring to a boil over high heat, reduce heat, cover and simmer 10 mmutes. Add asparagus, cover and simmer 10 minutes longer or until chicken and vegetables, are tender. Remove from heat. Sprinkle with lemon juice and remaining 2 tablespoons dill.

Number Of Servings:
Number Of Servings:
4

 

 

 

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