1/3 c. all-purpose flour
1 tsp. salt
1/2 tsp. paprika
2 tbsp. vegetable oil
4 bone-in chicken breast halves (8 oz. each)
1 tbsp. lemon juice, or to taste
2 c. chicken broth
1/4 c. fresh dill, chopped
8 (12 oz.) sm. new potatoes
12 oz. fresh asparagus, ends trimmed

Mix flour, salt, and paprika in a medium-size bowl. Heat oil in a deep 12 inch skillet over medium-high heat. While oil heats, coat chicken with flour. Shake off excess. Add chicken, skin side down, to skillet and cook about 3 minutes until well browned. Remove to plate with slotted spoon. Meanwhile, pour broth into flour mixture remaining in bowl. Whisk until smooth. Drain fat from skillet. Add chicken broth mixture and 2 tablespoons dill. Stir to mix. Add chicken, skin side up, and potatoes. Bring to a boil over high heat, reduce heat, cover and simmer 10 minutes. Add asparagus, cover and simmer 10 minutes longer or until chicken and vegetables are tender. Remove from heat. Sprinkle with lemon juice and remaining 2 tablespoons dill. Makes 4 servings.