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LC-REC Chicken With Lemon Cream Sauce
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.* @@@@@ Now You're Cooking! Export Format 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 |
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