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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 |
| 1-1/4 T | flour |
| 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 |
| 1/2 C | cream |
| one | egg yolk |
| 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
Serve hot.
| Sodium content in milligrams | ||
| 3 T | No Salt Added butter | 3.0 |
| one clove | shallot | 0.2 |
| 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 |
| 1/2 C | cream | 44.5 |
| one | egg yolk | 10.0 |
| 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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