CHICKEN & ASPARAGUS SAUTé

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Chicken & Asparagus Sauté image

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

2 1/2 tablespoons flour, divided
1/4 teaspoon salt
1/4 teaspoon pepper
1 lb boneless skinless chicken breast, cut bite-size
2 teaspoons oil
1 cup chicken broth
1 1/2 teaspoons minced garlic
8 ounces fresh asparagus, ends trimmed, spears cut bite-size
1 cup grape tomatoes, halved
2 tablespoons chopped scallions
2 tablespoons chopped dill

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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