| 1 | Recipe by: the woman"s day cookbook In a medium-sized bowl, mix flour, salt, and paprika. |
| 2 | Coat the chicken with the flour, shaking off the excess. |
| 3 | Reserve the flour mixture. |
| 4 | In a large, deep nonstick skillet, heat the oil over medium-high heat. |
| 5 | Add the chicken, meaty side down, and cook for 1 ?minutes on each side or until well browned. |
| 6 | Remove to a plate with a slotted spoon. |
| 7 | Pour the broth into the flour mixture remaining in the bowl and whisk until smooth. |
| 8 | Drain the fat from the skillet and wipe it clean. |
| 9 | Add the chicken broth mixture and 2 tablespoons of the dill. |
| 10 | Stir to mix. |
| 11 | Add the chicken meaty side up, and the potatoes. |
| 12 | Bring to a boil over high heat. |
| 13 | Reduce the heat to low. |
| 14 | Cover and simmer for 10 minutes. |
| 15 | Lay the asparagus over the top. |
| 16 | Cover and simmer for 15 to 20 minutes more, or until the chicken and vegetables are tender. |
| 17 | Remove the pan from the heat. |
| 18 | Stir in the lemon juice and the remaining 2 tablespoons of dill. |
