This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011
|1||chicken breasts, boneless, skinless||300 g|
|1 tsp||coconut oil||5 mL|
|2 tbsp||white wine||30 mL|
|1 cup||creamy soy preparation for cooking||250 mL|
|1/2 tsp||dried rosemary||1 g|
|1/4 tsp||curry powder||1 g|
|1/4 tsp||paprika||1 g|
|6 drops||Tabasco sauce|
|ground pepper to taste [optional]|
- Thinly slice the chicken breast with a very sharp knife.
- Peel and thinly slice the shallots and brown them with the chicken and coconut oil over low heat, in a non-stick frying pan.
- Deglaze with white wine, season with salt and pepper and cook for 8 minutes over low heat. While this is happening, season the cream with salt and pepper and mix well.
- Purée the cooked chicken and shallots in the blender and add spices. Add the cream by hand. Spoon this mousse into small individual ramekins. Chill the ramekins.
- These ramekins can be accompanied by rice crackers or slices of buckwheat, quinoa or chestnut bread, or even small slices of toasted rice bread.
Nutrition Facts Table
per 1 Serving (120g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||¼||serving|
|Grain Products :||0||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||½||serving|
ClaimsThis recipe is :
- Free :
- Added Sugar, Trans Fat
- Low :
- Saturated Fat, Sodium
- Source of :
- Iron, Magnesium, Manganese, Pantothenic Acid, Phosphorus, Potassium, Vitamin B12
- Good source of :
- Vitamin B6
- Excellent source of :
- Diet-related health claims :
- Artery-healthy, Heart-healthy
|Meat and Alternatives||1 ½|