Chicken & Asparagus Sauté - cooking recipe

Ingredients

2 1/2 tablespoons flour, divided
1/4 teaspoon salt
1/4 teaspoon pepper
1 lb boneless skinless chicken breast, cut bite-size
2 teaspoons oil
1 cup chicken broth
1 1/2 teaspoons minced garlic
8 ounces fresh asparagus, ends trimmed, spears cut bite-size
1 cup grape tomatoes, halved
2 tablespoons chopped scallions
2 tablespoons chopped dill

Preparation

Mix 2 Tbsp flour and the salt and pepper in a ziptop bag.
Add chicken; shake to coat.
Heat oil in a large nonstick skillet.
Add chicken; saute 5 minutes, or until cooked through. Remove to a plate.
In a cup, mix remaining flour, the broth and garlic.
Add asparagus to skillet and saute 1 minute until bright green.
Stir chicken broth mixture, add to pan and cook 1 minute until thickened slightly and asparagus are tender.
Add chicken back to pan.
Stir in tomatoes; remove from heat.
Stir in scallions and dill.