Directions:
- Combine flour, salt and pepper.
- Dredge chicken pieces with flour mixture and brown on all sides in oil in skillet.
- Add water and bouillon cubes; cover and simmer about 30 minutes until chicken is tender.
- Remove chicken from pan.
- Temper the egg with a bit of warm broth, mix in lemon juice and blend into stock in skillet. Add parsley and heat gently (do not boil).
- Serve sauce over chicken.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 485.14 Kcal (2031 kJ) | ||
| Calories from fat | 270.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.1g | 46% | |
|---|---|---|---|
| Cholesterol | 20.59mg | 7% | |
| Sodium | 1125.36mg | 47% | |
| Potassium | 536.8mg | 11% | |
| Total Carbs | 18.34g | 6% | |
| Sugars | 0.35g | 1% | |
| Dietary Fiber | 7.09g | 28% | |
| Protein | 36.92g | 74% | |
| Vitamin C | 3.5mg | 6% | |
| Iron | 7.1mg | 40% | |
| Calcium | 87.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 224.24 Kcal (939 kJ) | ||
| Calories from fat | 125.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.91g | 46% | |
|---|---|---|---|
| Cholesterol | 9.52mg | 7% | |
| Sodium | 520.16mg | 47% | |
| Potassium | 248.12mg | 11% | |
| Total Carbs | 8.48g | 6% | |
| Sugars | 0.16g | 1% | |
| Dietary Fiber | 3.28g | 28% | |
| Protein | 17.07g | 74% | |
| Vitamin C | 1.6mg | 6% | |
| Iron | 3.3mg | 40% | |
| Calcium | 40.4mg | 9% | |
* 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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