Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
332
Calories
32g
Protein
21g
Fat
4g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chives | 1 tbsp (3g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Vermouth | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cup vermouth
- ½ cup chicken stock
- 2 tbsp lemon juice, strained
- 4 oz (1 stick) chilled butter , cut into 8 pieces
- ¾ cup heavy cream , whipped
- 3 tbsp chopped chives or parsley
Directions
1
Boil the vermouth, chicken stock and lemon juice in a small non-reactive saucepan until reduced to about 2 tablespoons.
2
Remove from the heat and beat in two pieces of chilled butter.
3
Set over a very low heat and beat in the rest of the butter, a piece at a time.
4
Remove from the heat and stir in the whipped cream and chopped herbs.
Recipe sourced from
wikibooks