Total Time
28mins
Prep 20 mins
Cook 8 mins

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.

Ingredients Nutrition

Directions

  1. Mix 2 Tbsp flour and the salt and pepper in a ziptop bag.
  2. Add chicken; shake to coat.
  3. Heat oil in a large nonstick skillet.
  4. Add chicken; sauté 5 minutes, or until cooked through. Remove to a plate.
  5. In a cup, mix remaining flour, the broth and garlic.
  6. Add asparagus to skillet and sauté 1 minute until bright green.
  7. Stir chicken broth mixture, add to pan and cook 1 minute until thickened slightly and asparagus are tender.
  8. Add chicken back to pan.
  9. Stir in tomatoes; remove from heat.
  10. Stir in scallions and dill.