Chicken Tenders In Tarragon Cream Sauce

Chicken Tenders In Tarragon Cream Sauce
Chicken Tenders In Tarragon Cream Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    chicken breast fillets - (6 oz ea) (or 12 oz chicken tenders)

  • 2

    tablespoons Atkins Bake Mix

  • 1/2

    teaspoon salt

  • 1

    pinch red pepper flakes

  • 1

    tablespoon canola oil

  • 1/2

    cup chicken broth or water

  • 1

    tablespoon chopped fresh tarragon divided (or 1 tspn dried tarragon)

  • 1

    cup heavy cream

Directions

Remove tenderloin from each breast. Cut each breast into 5 strips of approximately the same length as the tenderloin (about 3 inches). In a mixing bowl, toss strips with bake mix, salt and pepper flakes. Heat oil in a large skillet over medium heat until very hot. Cook chicken strips in batches (do not crowd the pan). Transfer to a plate. Pour off excess fat, Add chicken broth to skillet, and cook until reduced by half, scraping up browned bits with a wooden spoon. Add cream and tarragon; reduce heat to medium and cook 5 minutes, until cream thickens. Return chicken to skillet to warm through. This recipe yields 4 servings. Carbohydrates: 2 grams Net Carbs: 2 grams Protein: 19 grams Fat: 27.5 grams Calories: 332

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