This chicken has become a Sunday-dinner standby around our house. Friends and family always comment on the fresh combination of asparagus, carrots, potatoes and chicken.
Harvest Chicken
Harvest Chicken
Prep Time
10 min
Cook Time
55 min
Yield
4 servings
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
- 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.
Nutrition Facts
1 each: 362 calories, 8g fat (0 saturated fat), 73mg cholesterol, 479mg sodium, 38g carbohydrate (0 sugars, 0 fiber), 35g protein. Diabetic Exchanges: 3-1/2 lean meat, 2 starch, 1 vegetable.
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