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Chicken Breasts with Tarragon Cream Sauce Recipe

Atkins Chicken Breasts with Tarragon Cream Sauce
Net Carbs
Prep Time: 5 Minutes
Cook Time: 20 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.









calculator How to Calculate Atkins Net Carbs


  • 32 oz, raw (yield after cooking, bone removed) Chicken Breast
  • 1 tablespoon Unsalted Butter Stick
  • 1 tbsp Canola Vegetable Oil
  • 1/2 cup Heavy Cream
  • 1 tbsp Dijon Mustard
  • 3/4 tsp, leaves Tarragon
  • 1/8 tsp Salt
  • 1/8 tsp Black Pepper


  1. 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.
  2. Transfer chicken to a serving platter; tent with foil to keep warm. Add cream to skillet; scraping up brown bits.
  3. Stir in mustard and tarragon. Cook over medium heat, stirring constantly, 5 minutes until sauce thickens slightly.
  4. Season to taste with salt and freshly ground black pepper.
  5. Pour sauce over chicken. Serve immediately.

Cooking Tip

Salting chicken at least 6 hours or up to 24 hours in advance of cooking will improve the flavor and juiciness.

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)