This recipe is from chef Nora Pouillon, owner of Nora's in Washington, DC, a "certified" organic restaurant and a quite wonderful place to dine. Vegetable stock may be substituted for the chicken broth.
Serving Size: 1 (357) g
Servings Per Recipe: 6
Calories: 194.3
Calories from Fat 67 g 35 %
Total Fat 7.5 g 11 %
Saturated Fat 2.7 g 13 %
Cholesterol 15.4 mg 5 %
Sodium 329.1 mg 13 %
Total Carbohydrate 22.8 g 7 %
Dietary Fiber 2.6 g 10 %
Sugars 7.7 g 30 %
Protein 10.3 g 20 %