Recipe - Dilled Chicken Fricassee

1/3 cup Allpurpose flour
1 teaspoon Salt
One half teaspoon Paprika
1 tablespoon Vegetable oil
4 Bonein chicken breast
Halves; skin removed
2 cup Chicken broth
One fourth cup Fresh dill; chopped
8 small New potatoes; scrubbed
12 ounce Fresh asparagus; ends trimme
1 tablespoon Lemon juice

Recipe by: The Woman's Day Cookbook 1. In a mediumsized bowl, mix flour,
salt, and paprika. Coat the chicken with the flour, shaking off the excess.
Reserve the flour mixture.

2. In a large, deep nonstick skillet, heat the oil over mediumhigh heat.
Add the chicken, meaty side down, and cook for 1 One half minutes on each side
or until well browned. Remove to a plate with a slotted spoon.

3. Pour the broth into the flour mixture remaining in the bowl and whisk
until smooth.

4. Drain the fat from the skillet and wipe it clean. Add the chicken broth
mixture and 2 tablespoons of the dill. Stir to mix. Add the chicken meaty
side up, and the potatoes. Bring to a boil over high heat. Reduce the heat
to low. Cover and simmer for 10 minutes.

5. Lay the asparagus over the top. Cover and simmer for 15 to 20 minutes
more, or until the chicken and vegetables are tender.

6. Remove the pan from the heat. Stir in the lemon juice and the
remaining 2 tablespoons of dill.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini