Chicken Breasts With Tarragon Cream Sauce
- 4 boneless skinless chicken breast halves (abt 2 lbs)
- 1 tablespoon butter
- 1 tablespoon canola oil
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 2 teaspoons chopped fresh tarragon (or 3/4 tspn dried tarragon)
- Salt to taste
- Freshly-ground black pepper to taste
Sprinkle chicken with salt and pepper. In a large skillet over medium heat, melt butter with oil. Brown chicken breasts on both sides.
Reduce heat and cook, covered, 15 minutes, just until chicken is cooked through. Transfer chicken to a serving platter; tent with foil to keep warm.
Add cream to skillet; scraping up brown bits. Stir in mustard and tarragon. Cook over medium heat, stirring constantly, 5 minutes until sauce thickens slightly. Season to taste with salt and pepper. Pour sauce over chicken.
This recipe yields 4 servings.
Carbohydrates: 1.5 grams
Net Carbs: 1.5 grams
Protein: 49.5 grams
Fat: 30.5 grams