a low-carb dish - 21.18 g carbs total
9 servings at 2.62 g carbs per 1/2 cup serving
|3 T||no salt added butter|
|one clove||shallot, minced (about 2 T)|
|1/4 t||dried thyme, crushed|
|1-1/2 C||homemade chicken broth|
|1/3 C||dry white wine (sauvignon blanc is good)|
|one lb||roasted chicken, coarsely shredded|
|1/4 t||ground nutmeg (less if freshly grated)|
|1/4 t||freshly ground black pepper|
|2 T||freshly squeezed lemon juice|
|one t||dried dill, crushed|
|to taste||fresh parsley, chopped|
Note: If not using shallots, substitute one clove garlic and 1/4 C finely chopped onion. This is an excellent way to make a great-tasting dish from left-over roast chicken!
Heat butter and a little olive oil in a 4-quart (or larger) saucepan over medium-high heat until hot.
Add shallot and thyme. Cook very briefly, about one to 2 minutes.
Add flour and cook, stirring constantly about 2 minutes.
Whisk in chicken broth and wine. Bring to boil. Reduce heat and simmer 10 minutes.
Whisk in nutmeg, then black pepper. Add chicken and stir, coating well.
In medium-small mixing bowl, combine cream, egg yolk, and lemon juice. Stir into chicken mixture.
Cook over low heat until slightly thickened but do not boil. Sprinkle with dill and parsley
|Sodium content in milligrams|
|3 T||No Salt Added butter||3.0|
|1/4 t||dried thyme||0.25|
|1/1/2 C||homemade chicken broth||90.0|
|1/3 C||dry white wine||5.3|
|one lb (roughly 2/3 of a fryer)||cooked chicken||325.0|
|1/4 t||ground nutmeg||0.25|
|1/4 t||freshly ground black pepper||0.25|
|2 T||freshly squeezed lemon juice||2.0|
|one t||dried dill||2.0|
|1/4 C||chopped parsley||4.25|
|Recipe total = 487 mg|
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