Message: 1
Date: Tue, 1 Feb 2005 08:52:40 -0500
From: "Rod Prather" >
Subject: Chicken With Lemon Cream Sauce



*Alan's Notes *I optioned the lemon slices, wine and the parsley That
allows for on the spot additions(the way I
cook). *'I'd normally eat 2 servings with a
veggie'* Making supper around about 10 carbs.*

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Chicken With Lemon Cream Sauce

low carb

2 whole(3 lb) chickens, each cut into 8 pieces
3 tablespoons butter
6 tablespoons olive oil
1 1/2 tablespoons sherry
1 1/2 tablespoons wine,dry white or vermouth(*optional)
1 tablespoon grated lemon rind
1 tablespoon grated orange rind
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon white peppe; freshly ground
1 1/4 cups light cream
1 tablespoon parmesan cheese,freshly grated; more if desired
thin lemon slices(*optional)
1/4 cup parsley; chopped fresh (*optional)

Brown chicken in butter and oil. Cover, lower heat, and simmer slowly
for 40 minutes or until chicken is tender. Drain well and arrange chicken
on an ovenproof serving platter and keep warm.

Discard cooking oil.

Stir sherry, *wine, lemon rind, orange rind, lemon juice, salt, and
pepper into the same skillet. Slowly stir in cream, cover, and simmer 2
minutes. Pour sauce over chicken and sprinkle with Parmesan cheese. Brown
slightly under preheated broiler and garnish with *lemon slices sprinkled
with
*chopped parsley.

Makes 8 servings, 2.2 carbohydrate grams per serving.


NYC Nutrition Analysis (per serving or yield unit): Including Wine
which
adds about 10 calories to each serving. Lemon Garnish not included.

water=262.5 g; calories=943.3; protein=64.7 g; total fat=73.12 g;
carbohydrate=2.18 g; dietary fiber=0.25 g; ash=3.51 g; calcium=89.1 mg;
phosphorus=538.7 mg; iron=3.29 mg; sodium=455.5 mg; potassium=711.3 mg;
magnesium=73.66 mg; zinc=4.62 mg; copper=0.17 mg; manganese=0.09 mg;
vitamin A=982.1 IU; vitamin E=2.45 mg ATE; thiamin=0.22 mg;
riboflavin=0.47
mg; niacin=23.21 mg; pantothenic acid=3.23 mg; vitamin B6=1.21 mg;
folate=24.93 ug; vitamin B12=1.15 ug; vitamin C=11.1 mg; saturated
fat=23.35 g; monounsaturated fat=32.09 g; polyunsaturated fat=12.28 g;
cholesterol=292.1 mg; alcohol=0.71 g; selenium=49.47 ug; refuse=26.89%;
blocks carbrot:fat=0.2 : 9.2 : 24.4; ECC=1.9; %cal as
carbrot:fat=1:28:71; WW Pts=24.9; (incomplete analysis, lemon garnish
not included)

Yield: 8 servings

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban