Chicken Tenders in Tarragon Cream Sauce Recipe
4.2g
Net Atkins Count ™
Net Atkins Count ™
Prep Time: 15 Minutes
Style:French
Cook Time: 15 Minutes
Phase: Phase 1
Difficulty: Moderate
Style:French
Cook Time: 15 Minutes
Phase: Phase 1
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
Calculating Net Atkins Count™INGREDIENTS
- 12 oz, raw (yield after cooking, bone removed) Chicken Breast
- 2 Tbsp Whole Grain Soy Flour
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 cup Heavy Cream
- 3 tbsp Canola Vegetable Oil
- 1/2 cup Chicken Broth, Bouillon or Consomme
- 1 tbsp, leaves Tarragon
- 1 fruit (2-3/8" dia) Lemon
DIRECTIONS
- Remove tenderloin from each breast. Cut each breast into 5 strips of approximately the same length as the tenderloin (about 4-5 inches). In a mixing bowl, combine soy flour, salt and pepper. Toss strips in mixture, tapping to remove any excess.
- In a saucepan, boil cream until reduced by half, about 10 minutes. While cream is reducing, heat oil in a large skillet over medium-high heat until very hot. Cook chicken strips in batches, about 3 minutes per side (do not crowd the pan). Transfer to a plate and keep warm.
- Pour off excess fat in skillet. Add chicken broth and cook on high heat until reduced by half, scraping up browned bits with a wooden spoon. Add reduced cream and cook for another 3 minutes, until sauce thickens. Stir in tarragon and season with salt and pepper. Serve with lemon wedges.
Cooking Tip
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