1/3 c. flour
1 tsp. salt
1/2 tsp. paprika
4 chicken breasts (or legs can be used)
1 tbsp. oil
2 c. chicken broth
1/4 c. chopped fresh dill
8 sm. potatoes (12 oz.)
12 oz. fresh green beans, trimmed
1 tbsp. lemon juice
2 tbsp. dill

Mix flour, salt, and paprika. Coat chicken. Reserve leftover flour. Heat oil in a deep 12 inch skillet. Add chicken skin side down and cook 3 minutes until well browned. Turn chicken. Stir reserved flour mixture into pan drippings. Gradually stir in chicken broth, then 2 tablespoons dill. Bring to a boil. Add potatoes. Reduce heat. Cover and simmer 10 minutes. Add green beans. Cover and simmer 10 minutes more until chicken is tender. Stir in lemon juice and sprinkle with remaining dill. Serves 4.