In a plastic zipping bag, mix 2 tablespoons flour, salt and pepper. Add chicken; shake to coat. Heat oil in a skillet over medium-high heat. Cook and stir chicken for 4 to 5 minutes, until cooked through. Remove to a plate; cover to keep warm. Blend remaining flour, broth and garlic in a bowl; set aside. Add asparagus to skillet; cook and stir for one minute, or until bright green. Stir in broth mixture; cook for one minute, or until slightly thickened and asparagus is tender. Stir in chicken and tomatoes; remove from heat. Stir in onions and dill. Serve over cooked rice or noodles.
Tip: Stir up a simple rice pilaf. In a saucepan, bring 2 cups chicken broth to a boil. Stir in one cup long-cooking rice; reduce heat, cover and simmer for 20 to 25 minutes. Meanwhile, sauté 1/2 cup each sliced mushrooms and green onions in a little oil, just until tender. When rice is done, stir in mushroom mixture, a dash of soy sauce and 1/2 cup snipped fresh parsley; fluff with a fork. Serves 4.
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