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Chicken Tenders In Tarragon Cream Sauce

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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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