Ingredients:
4 boneless, skinless chicken breasts
2/3 cup thinly sliced green onions
1 clove garlic, finely minced
1 lb fresh asparagus
1 medium red bell pepper
1/2 cup chicken broth
3 tbsp chopped fresh dill
1 tsp salt (or to taste)
1/2 tsp ground black pepper
1 tsp paprika
3 tbsp canola oil
Flour for dredging |
Spring Chicken Saute'
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Method:
- Wash, trim and dry the chicken. Pound between two sheets of plastic wrap to flatten.
Cut, crosswise, into 1/2-inch strips. Coat with mixture of salt, pepper and paprika. Dip
in flour and shake off excess.
- Heat 2 tbsp of canola oil over high heat in a large non-stick skillet. Add the chicken;
cook stirring, until it is golden brown. Remove to a dish with a slotted spoon.
- Wash asparagus; break off tough ends. Cut tender ends on diagonal into 1" lengths.
Also cut the red bell pepper into small strips.
- Add remaining tbsp of oil to skillet; saut� green onions and garlic, stirring for 3
minutes. Add asparagus and red bell pepper; stir for 2 minutes.
- Return chicken strips to pan and pour in the chicken broth. Cook on high for 2-3
minutes, reducing stock by half. Toss in dill, taste and correct the seasonings.
- Serve with parsley rice pilaf.
Serves: 2-4
Preparation time: 20 minutes
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