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Capitolade of Roast Chicken

a low-carb dish - 21.18 g carbs total
9 servings at 2.62 g carbs per 1/2 cup serving

3 Tno salt added butter
one clove  shallot, minced (about 2 T)
1/4 tdried thyme, crushed
1-1/4 Tflour
1-1/2 Chomemade chicken broth
1/3 Cdry white wine (sauvignon blanc is good)
one lbroasted chicken, coarsely shredded
1/4 tground nutmeg (less if freshly grated)
1/4 tfreshly ground black pepper
1/2 Ccream
oneegg yolk
2 Tfreshly squeezed lemon juice
one tdried dill, crushed
to tastefresh 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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