Directions:
- Mix flour,salt and paprika.Coat chicken.Reserve left over flour.Heat oil in a deep skillet.Add chicken skin side down and cook until well browned.Turn chicken.Stir reserved flour into drippings.Gradually stir in chicken broth,then 2 tablespoons dillweed. Bring to a boil and add potatoes.Cover and simmer 10 minutes.Add green beans.Cover and simmer for 10 minutes or more until chicken is tender.Stir in lemon juice and fresh dill.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 402.61 Kcal (1686 kJ) | ||
| Calories from fat | 75.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.44g | 13% | |
|---|---|---|---|
| Cholesterol | 6.15mg | 2% | |
| Sodium | 1088.89mg | 45% | |
| Potassium | 1177.94mg | 25% | |
| Total Carbs | 73.83g | 25% | |
| Sugars | 13.09g | 52% | |
| Dietary Fiber | 12.2g | 49% | |
| Protein | 11.08g | 22% | |
| Vitamin C | 18.3mg | 30% | |
| Vitamin A | 2.6mg | 87% | |
| Iron | 5.2mg | 29% | |
| Calcium | 178.9mg | 18% | |
| Amount Per 100 g | |||
| Calories | 103.06 Kcal (431 kJ) | ||
| Calories from fat | 19.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.16g | 13% | |
|---|---|---|---|
| Cholesterol | 1.57mg | 2% | |
| Sodium | 278.72mg | 45% | |
| Potassium | 301.51mg | 25% | |
| Total Carbs | 18.9g | 25% | |
| Sugars | 3.35g | 52% | |
| Dietary Fiber | 3.12g | 49% | |
| Protein | 2.84g | 22% | |
| Vitamin C | 4.7mg | 30% | |
| Vitamin A | 0.7mg | 87% | |
| Iron | 1.3mg | 29% | |
| Calcium | 45.8mg | 18% | |
* 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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