Chicken Breasts With Tarragon Cream Sauce Recipe - Cooking Index
Chicken Breasts With Tarragon Cream Sauce Recipe - Cooking Index
| 4 | Boneless skinless chicken breast halves - (abt 2 lbs) | |
| 1 tablespoon | 15ml | Butter |
| 1 tablespoon | 15ml | Canola oil |
| 1/2 cup | 118ml | Heavy cream |
| 1 tablespoon | 15ml | Dijon mustard |
| 2 teaspoons | 10ml | 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
Calories: 485
Description:
"Tarragon is a favorite herb in French cooking. It has a delicate, licorice-like flavor that goes well with poultry. Roasted green beans or asparagus make a fine accompaniment."
Source:
Atkins Cookbook at http://atkinscenter.com
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