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  • 4servings
  • 18minutes
  • 190calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C, D
MineralsIodine, Fluorine, Manganese

Ingredients Jump to Instructions ↓

  1. 21/2 Tbsp flour

  2. 1/4 tsp salt

  3. 1/4 tsp pepper

  4. 1 lb boneless, skinless chicken breasts, cut bite-size

  5. 2 tsp oil

  6. 1 cup chicken broth

  7. 11/2 tsp minced garlic

  8. 8 oz fresh asparagus , ends trimmed, spears cut bite-size

  9. 1 cup grape tomatoes , halved

  10. 2 Tbsp chopped scallions

  11. 2 Tbsp chopped dill

Instructions Jump to Ingredients ↑

  1. Mix 2 Tbsp flour and the salt and pepper in a ziptop bag. Add chicken; shake to coat.

  2. Heat oil in a large nonstick skillet. Add chicken; sauté 5 minutes, or until cooked through. Remove to a plate. In a cup, mix remaining flour, the broth and garlic.

  3. Add asparagus to skillet and sauté 1 minute until bright green.

  4. Stir chicken broth mixture, add to pan and cook 1 minute until thickened slightly and asparagus are tender . Stir in tomatoes; remove from heat. Stir in scallions and dill.

  5. Serve over quick-cooking rice , noodles or orzo.

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