Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
911
Calories
63g
Protein
25g
Fat
106g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Egg | 1 large egg (50g) | 78 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Clove | 1 tsp ground (2g) | 7 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Garlic | 1 clove (3g) | 4 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 (14-ounces) cans reduced-sodium chicken broth (3 1/2 cups)
- 2 cups water
- 2 (6-ounces skinless boneless chicken breast halves, halved lengthwise
- 2 large eggs
- 3 tablespoons unsalted butter, melted and cooled slightly, divided
- 1/2 cup all-purpose flour
- 2 teaspoons chopped dill
- 1/4 pound fresh mushrooms such as cremini or oyster, thinly sliced
- 1 garlic clove, thinly sliced
- Garnish: dill sprigs
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes