Directions:
- In a shallow bowl, beat egg and milk. In another shallow bowl, combine 3/4 cup flour, 1 teaspoon salt, curry powder and pepper. Dip chicken pieces in egg mixture, then in flour mixture.
- In a large skillet, brown chicken pieces on both sides. Cover and cook over low heat for 45 minutes or until juices run clear. Remove chicken from skillet and keep warm.
- Discard all but 1 tablespoon drippings; saute onions and mushrooms in drippings over medium heat until tender. Stir in dill and remaining salt.
- In a small bowl, combine a small amount of cream and remaining flour until smooth. Add to skillet along with remaining cream. Bring to a boil, stirring constantly. Cook and stir for 1-2 minutes. Serve with chicken. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 813.54 Kcal (3406 kJ) | ||
| Calories from fat | 406.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.16g | 69% | |
|---|---|---|---|
| Cholesterol | 1125.42mg | 375% | |
| Sodium | 1247.44mg | 52% | |
| Potassium | 1165.92mg | 25% | |
| Total Carbs | 18.58g | 6% | |
| Sugars | 1.15g | 5% | |
| Dietary Fiber | 0.54g | 2% | |
| Protein | 77.63g | 155% | |
| Vitamin C | 66.9mg | 111% | |
| Vitamin A | 11.9mg | 397% | |
| Iron | 24.4mg | 136% | |
| Calcium | 187.3mg | 19% | |
| Amount Per 100 g | |||
| Calories | 138.81 Kcal (581 kJ) | ||
| Calories from fat | 69.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.71g | 69% | |
|---|---|---|---|
| Cholesterol | 192.02mg | 375% | |
| Sodium | 212.84mg | 52% | |
| Potassium | 198.93mg | 25% | |
| Total Carbs | 3.17g | 6% | |
| Sugars | 0.2g | 5% | |
| Dietary Fiber | 0.09g | 2% | |
| Protein | 13.25g | 155% | |
| Vitamin C | 11.4mg | 111% | |
| Vitamin A | 2mg | 397% | |
| Iron | 4.2mg | 136% | |
| Calcium | 32mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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