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. Stir in tomatoes; remove from heat. Stir in scallions and dill.
Serve over quick-cooking rice, noodles or orzo.
Calories 190 Fat 4g Saturated fat 1g Cholesterol 66mg
Sodium 366mg Carbohydrate 8g Fiber 1g
This recipe has been added to the following public cookbooks:
billys notable cooking,
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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