CHICKEN & ASPARAGUS SAUTé
From Woman's Day, April 18 2006. When I made this, I doubled the sauce, added a dash of ceyenne pepper, and served it over rice.
Provided by Vino Girl
Categories One Dish Meal
Time 28m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix 2 Tbsp flour and the salt and pepper in a ziptop bag.
- Add chicken; shake to coat.
- 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.
- Add asparagus to skillet and sauté 1 minute until bright green.
- Stir chicken broth mixture, add to pan and cook 1 minute until thickened slightly and asparagus are tender.
- Add chicken back to pan.
- Stir in tomatoes; remove from heat.
- Stir in scallions and dill.
Nutrition Facts : Calories 194.2, Fat 4.3, SaturatedFat 0.8, Cholesterol 65.8, Sodium 415.4, Carbohydrate 8.6, Fiber 1.9, Sugar 1.3, Protein 29.6
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