Dilled Chicken Fricassee
Submitted by kittykat
Browned chicken breasts simmered in a dill-laced broth with new potatoes and fresh asparagus, finished with a squeeze of lemon. A light, springy one-skillet fricassee ready in an hour.
YIELD
4 servingsPREP
15 minCOOK
35 minREADY
1 hrsThis chicken fricassee is spring in a skillet.
Flour-dusted chicken breasts get browned until golden, then simmer in a dill-fragrant chicken broth alongside tiny new potatoes and fresh asparagus spears.
A final hit of lemon juice and more fresh dill right before serving brightens the whole dish and ties everything together.
One pan, one hour, and dinner for four is done.
Pro Tips
- Don’t toss the leftover seasoned flour; it thickens the broth into a light, silky sauce as everything simmers
- Add the asparagus on top during the last 15 minutes so it steams gently and stays bright green with a bit of snap
- Use bone-in chicken breasts here for better flavor in the broth; boneless will work but the sauce won’t be quite as rich
- Stir the lemon juice in off the heat at the very end to preserve its fresh, zippy flavor
Ingredients
Directions
In a medium-sized bowl, mix flour, salt, and paprika.
Coat the chicken with the flour, shaking off the excess.
Reserve the flour mixture.
In a large, deep nonstick skillet, heat the oil over medium-high heat.
Add the chicken, meaty side down, and cook for 1½ minutes on each side or until well browned.
Remove to a plate with a slotted spoon.
Pour the broth into the flour mixture remaining in the bowl and whisk until smooth.
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.
Lay the asparagus over the top.
Cover and simmer for 15 to 20 minutes more, or until the chicken and vegetables are tender.
Remove the pan from the heat.
Stir in the lemon juice and the remaining 2 tablespoons of dill.
Comments
