Dilled Chicken Fricassee

• 1/3 c. flour
• 1 tsp. salt
• 1/2 tsp. paprika
• 4 chicken breast halves
• 2 Tbsp. vegetable oil
• 2 c. chicken broth
• 1/4 c. fresh dill
• 8 small potatoes or 3 to 4 large ones, cut up
• 12 oz. fresh green beans
• 1 Tbsp. lemon juice, or to taste

1. Mix flour, salt and paprika; coat chicken.
2. Reserve leftover flour mixture.
3. Heat oil in a deep 12-inch skillet.
4. Add chicken and brown.
5. Stir reserved flour mixture into pan drippings. Gradually stir in chicken broth, then 2 tablespoons dill; bring to a boil.
6. Add potatoes; reduce heat, cover and simmer 10 minutes. Add green beans; cover and simmer 10 minutes longer or until chicken and potatoes are tender and beans are crisp-tender.
7. Stir in lemon juice and sprinkle with remaining dill.
8. Makes 4 servings.

flour, salt, paprika, chicken, vegetable oil, chicken broth, fresh dill, potatoes, fresh green beans, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=191359 (may not work)