Chicken Tenders In Tarragon Cream Sauce
By á-174942
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
Details
Servings 4
Preparation
Step 1
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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