Directions:
- In a large resealable plastic bag, combine flour and paprika; set aside 2 tablespoons. Add chicken; seal bag and turn to coat.
- In a large skillet, brown chicken in oil over medium heat. Drain and set chicken aside. In the same skillet combine 3/4 cup broth, dill, salt if desired, basil and pepper ; bring to a boil. Add potatoes and carrots. Reduce heat; cover and simmer for 10 minutes.
- Add chicken; cook for 10 minutes. Add asparagus; cook 15-20 minutes or until a meat thermometer reads 170° and vegetables are tender.
- In a small bowl, combine reserved flour mixture and remaining broth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Sprinkle with parsley. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 253.94 Kcal (1063 kJ) | ||
| Calories from fat | 43.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.79g | 7% | |
|---|---|---|---|
| Cholesterol | 16.73mg | 6% | |
| Sodium | 1005.65mg | 42% | |
| Potassium | 476.15mg | 10% | |
| Total Carbs | 40.5g | 14% | |
| Sugars | 3.46g | 14% | |
| Dietary Fiber | 2.82g | 11% | |
| Protein | 10.15g | 20% | |
| Vitamin C | 17.4mg | 29% | |
| Vitamin A | 0.5mg | 15% | |
| Iron | 1.4mg | 8% | |
| Calcium | 42.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 79.67 Kcal (334 kJ) | ||
| Calories from fat | 13.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.5g | 7% | |
|---|---|---|---|
| Cholesterol | 5.25mg | 6% | |
| Sodium | 315.5mg | 42% | |
| Potassium | 149.38mg | 10% | |
| Total Carbs | 12.71g | 14% | |
| Sugars | 1.08g | 14% | |
| Dietary Fiber | 0.88g | 11% | |
| Protein | 3.18g | 20% | |
| Vitamin C | 5.5mg | 29% | |
| Vitamin A | 0.1mg | 15% | |
| Iron | 0.4mg | 8% | |
| Calcium | 13.3mg | 4% | |
* 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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