Dredge 4 chicken breasts in 1/3 cup flour, 1 teaspoon salt and 1/2 teaspoon paprika. Cook skin side down 3 minutes on medium heat in 2 tablespoons of oil. Remove from pan; drain off oil. Add 2 cups chicken broth to remain flour. Pour over the chicken which you returned to pan with 8 small new red potatoes. Cook 10 minutes. Add asparagus cook 10 minutes more.