Categories: Chicken, Poultry, Stew, Stews 
      Yield: 4 servings 
  
    1/3 c  All-purpose flour 
      1 ts Salt 
    1/2 ts Paprika 
      1 tb Vegetable oil 
      4    Bone-in chicken breast 
           Halves; skin removed 
      2 c  Chicken broth 
    1/4 c  Fresh dill; chopped 
      8 sm New potatoes; scrubbed 
     12 oz Fresh asparagus; ends trimme 
      1 tb Lemon juice 
  
  Recipe by: The Woman's Day Cookbook 1. In a medium-sized bowl, mix flour, 
  salt, and paprika.  Coat the chicken with the flour, shaking off the 
  excess.  Reserve the flour mixture. 
   
  2.  In a large, deep nonstick skillet, heat the oil over medium-high heat. 
  Add the chicken, meaty side down, and cook for 1 1/2 minutes on each side 
  or until well browned.  Remove to a plate with a slotted spoon. 
   
  3.  Pour the broth into the flour mixture remaining in the bowl and whisk 
  until smooth. 
   
  4.  Drain the fat from the skillet and wipe it clean.  Add the chicken 
  broth mixture and 2 tablespoons of the dill.  Stir to mix.  Add the chicken 
  meaty side up, and the potatoes.  Bring to a boil over high heat. Reduce 
  the heat to low.  Cover and simmer for 10 minutes. 
   
  5.  Lay the asparagus over the top.  Cover and simmer for 15 to 20 minutes 
  more, or until the chicken and vegetables are tender. 
   
  6.  Remove the pan from the heat.  Stir in the lemon juice and the 
  remaining 2 tablespoons of dill.