Skip To Main Content

Chicken Tenders in Tarragon Cream Sauce Recipe


Atkins Chicken Tenders in Tarragon Cream Sauce
4.2g
Net Carbs
Prep Time: 15 Minutes
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.

16.8g

Protein

37g

Fat

1.1g

Fiber

414.4kcal

Calories

calculator How to Calculate Atkins Net Carbs

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

  1. 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.
  2. 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.
  3. 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

Whether you're feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.

How to Calculate Atkins Net Carbs

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

×