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Chicken Tenders in Tarragon Cream Sauce Recipe

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









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  • 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


  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)