Keto Chicken Breasts with Tarragon Cream Sauce
0.9g
Net Carbs
36.1g
Protein
26.7g
Fat
0.0g
Fiber
393
Calories
Cooking tip: Salting chicken at least 6 hours or up to 24 hours in advance of cooking will improve the flavor and juiciness.
Ingredients:
- 1 tablespoon Unsalted Butter Stick
- 1 tablespoon Dijon Mustard
- 1 tablespoon Canola Vegetable Oil
- 1/8 teaspoon Black Pepper
- 3/4 teaspoon leaf Tarragon
- 1/2 cup Heavy Cream
- 32 ounce raw (yield after cooking, bone removed) Chicken Breast
- 1/8 teaspoon Salt
Directions:
- 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 freshly ground black pepper.
- Pour sauce over chicken. Serve immediately.
