boneless skinless chicken breasts
salt, to taste
ground black pepper
( for dredging)
canola oil, divided
scallion, thinly sliced
fresh garlic clove, minced
fresh asparagus, trimmed
red bell pepper, de-seeded and sliced into strips
fresh dill, chopped
- Flatten the chicken by placing each breast between two sheets of cling wrap and pound it with a pan or with a small meat hammer (flat side). Cut the chicken crosswise into 3/4" strips.
- Mix together the salt, pepper and paprika and coat each chicken piece, then, dredge it through the flour and shake off the excess.
- In a large non-stick skillet, heat 2 tablespoons of the canola oil over high heat, add the chicken to the hot oil and cook it until all pieces are golden brown on both sides. Reserve any remaining oil in the skillet and, settting the chicken aside when done.
- Cut the asparagus into 1" lengths and mix with the bell pepper strips. Add the remaining tablespoon of oil to the skillet and saute the scallions and garlic over medium heat, stirring frequently, for 3 minutes. Add the asparagus and red pepper strips and saute for an additional 2 minutes.
- Return the chicken strips to the pan (still sauteeing) and add in the chicken broth. Raise the temperature to high and cook until stock is reduced by half (about 3 minutes).
- Toss in the fresh dill, taste and correct seasonings as needed.
- Serve with cooked rice on the side.