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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

 

Dilled Chicken Fricassee


poultry, chicken, stews

1/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon paprika
1 tablespoon vegetable oil
4 bone-in chicken breast
1 halves; skin removed
2 cup chicken broth
1/4 cup fresh dill; chopped
8 small new potatoes; scrubbed
12 oz fresh asparagus; ends trimme
1 tablespoon 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.