Dilled Chicken Fricassee with New Potatoes and Asparagus


This recipe comes from the May 22, 1990 issue of Woman’s Day. This was one of my most favorite recipes my mom made when I was in high school. I loved it so much that for over 4 years I’d been asking her to send me the recipe. She never got around to it, and I made it my mission to locate this recipe when we visited her this summer. Mission accomplished! The recipe was every bit as delicious as I remember, and even -s loved it. In fact when I was looking at the pictures I asked him which one was best and he said “my mouth is watering just looking at that chicken.” The original recipe calls for bone in chicken, but I much prefer the boneless, so the recipe below is for the boneless chicken. I couldn’t decide on the photos, so you get two to tempt your palate.


  • 1/3 c. all purpose flour
  • 1/2 tsp. salt
  • 1/2 tsp. paprika
  • 2 TBSP oil
  • 4 boneless skinless chicken breasts
  • 2 c. chicken broth
  • 1/4 c. fresh dill, chopped
  • 8 small new potatoes (12 oz.), quartered–make potatoes pieces approximately the same size for even cooking
  • 12 oz fresh asparagus, trimmed
  • 1 TBSP fresh lemon juice (I used the juice of the entire lemon)


  1. Mix flour, salt, and paprika in a medium sized bowl.
  2. Heat oil in a deep skillet over medium-high heat.
  3. Coat the chicken in the flour mixture, shake chicken to remove excess flour, then add to hot pan and cook each side until brown, about 3 minutes per side. Chicken will not be fully cooked at this point. Remove chicken and set aside.
  4. Meanwhile, pour broth into the remaining flour mixture, and whisk until smooth.
  5. Add broth mixture, potatoes, and 2 TBSP of the fresh dill to the pan. Bring to a boil over high heat, reduce heat and simmer covered for 15 minutes.
  6. Add asparagus and chicken and simmer covered for another 10 minutes or until the potatoes and asparagus are tender. I promise that if you have to cook it longer, the chicken will not over cook.
  7. Remove from heat and add remaining fresh dill and lemon juice.


Dilled Chicken Fricassee with New Potatoes and Asparagus:


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