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Dilled Chicken Fricassee















Trans-fat Free


cup all-purpose flour
1 teaspoon salt
½ teaspoon paprika
1 tablespoon vegetable oil
4 each chicken breast halves, boneless, skinless
with bone, skinless
2 cups chicken broth
¼ cup dill weed
fresh, chopped
8 small new potatoes
12 ounces asparagus
fresh, ends trimmed
1 tablespoon lemon juice


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 273g (9.6 oz)
Amount per Serving
Calories 26226% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 77mg 26%
Sodium 826mg 34%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 6%
Sugars g
Protein 64g
Vitamin A 10% Vitamin C 8%
Calcium 3% Iron 15%
* based on a 2,000 calorie diet How is this calculated?


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