Chicken & Asparagus Sauté

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.

• Ready In: 28 mins
• Serves: 4

Ingredients

• 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

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.