Asparagus Chicken Fricassee

• 1/3 cup all-purpose flour
• 1 teaspoon salt, optional
• 1/2 teaspoon paprika
• 4 boneless skinless chicken breast halves (4 ounces each)
• 2 tablespoons canola oil
• 2 cups chicken broth, divided
• 1 teaspoon dill weed
• 3/4 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces
• Hot cooked noodles, optional

1. In a shallow bowl, combine flour, salt if desired and paprika; set 2 tablespoons aside. Coat chicken with remaining flour mixture. In a large skillet, brown chicken in oil. Combine 1-3/4 cups broth and dill; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add the asparagus; cover and simmer for 8 minutes longer or until a thermometer reads 170u0b0 and asparagus is almost tender.
2. Meanwhile, combine remaining broth and reserved flour mixture until smooth. Remove chicken and keep warm. Stir flour mixture into asparagus mixture; bring to a boil. Cook and stir for 2 minutes. serve the chicken and sauce with noodles if desired.

flour, salt, paprika, chicken breast halves, canola oil, chicken broth, dill weed, fresh asparagus, noodles

Taken from www.tasteofhome.com/recipes/asparagus-chicken-fricassee/ (may not work)