Chicken Liver Pâte
n/a
Atkins Cookbook at http://atkinscenter.com
Formatted for MC6: 06-24-2003  by Joe Comiskey - Mad's Recipe Emporium
Servings: 8
The secret to a perfect spread is not to overcook the chicken livers.  For a memorable hors d'oeuvre, stuff into sautéed
mushroom caps.
1/2 pound chicken livers
1/3 cup reduced-sodium chicken broth
2 green onions, thinly sliced
1/8 teaspoon ground allspice
1/4 cup unsalted butter, softened
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1/4 cup heavy cream
Low-carb crackers, Atkins toast points or
thin rounds of baked eggplant, for serving
In a small saucepan, combine chicken livers, broth, green onions and allspice.  Bring to a boil; reduce heat and simmer 10
minutes until livers are cooked through.  Drain and cool 20 minutes.
Transfer mixture to a food processor, add butter and salt and process until smooth.  Transfer to a bowl, cover with plastic wrap
and freeze 10 minutes.
In a small bowl, beat the cream until stiff peaks form.  Fold cream into liver mixture.  Transfer to a serving bowl and cover with
plastic wrap; refrigerate 1 hour until chilled.
This recipe yields 8 servings.
Carbohydrates: 1.2 grams
Net Carbs: 1.2 grams
Protein: 7 grams
Fat: 11.5 grams
Calories: 138
Appetizers, Chicken, Dips/Spreads, Poultry
Per Serving (excluding unknown items): 113 Calories; 10g Fat (75.9% calories from fat); 5g Protein; 1g Carbohydrate; trace Dietary Fiber; 150mg
Cholesterol; 160mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.		   Chicken Marsala
n/a
Low Carb Recipes at http://www.Lowcarbluxury.com
Formatted for MC6: 06-02-2003  by Joe Comiskey - Mad's Recipe Emporium
Servings: 4
4 chicken breast halves, skinned, boned
1 large egg, lightly beaten
1/4 cup soy or oat flour
2 tablespoons butter, melted
2 cups sliced fresh mushrooms
1 cup Marsala, or more to taste
1 cup heavy cream
Sliced mozzerella cheese, as needed
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
Dip chicken in egg, and dredge in flour.  Brown chicken in butter in a large skillet over medium-high heat.  Remove chicken and
set aside.  Reserve drippings in skillet.
Cook mushrooms in drippings in the skillet over medium-high heat, stirring constantly, until tender.  Add chicken, Marsala, and
remaining ingredients and top chicken pieces with the cheese.  Cook until heated through and cheese is melted.
This recipe yields 4 servings; 4 carb grams per serving.
Chicken, Main Dish, Poultry
Per Serving (excluding unknown items): 533 Calories; 43g Fat (72.0% calories from fat); 34g Protein; 3g Carbohydrate; trace Dietary Fiber; 243mg
Cholesterol; 458mg Sodium.  Exchanges: 4 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 5 1/2 Fat.


one page view?




Share "Low Carb Cookbook":

Download for all devices (1.35 MB)