Keto Chicken Tenders in Tarragon Cream Sauce
3.6g
Net Carbs
11.2g
Protein
35.2g
Fat
0.9g
Fiber
372
Calories
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 needed for this naturally keto and low carb recipe.
Ingredients:
- 2 tablespoons Whole Grain Soy Flour
- 1 teaspoon Black Pepper
- 12 ounce raw (yield after cooking, bone removed) Chicken Breast
- 1 teaspoon Salt
- 3 tablespoons Canola Vegetable Oil
- 1/2 cup Chicken Broth, Bouillon or Consomme
- 1 tablespoon Tarragon leaf
- 1 fruit (2-3/8" diameter) Lemon
- 1 cup Heavy Cream
Directions:
- Remove tenderloin from each breast. Cut each breast into strips of approximately the same length as the tenderloin (about 1 ounce each).
- In a medium flat bottom bowl, combine almond flour, salt and pepper. Toss strips in mixture, tapping to remove any excess.
- 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.
- Pour off excess fat in skillet and wipe out any burnt crumbs. 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 roughly chopped fresh tarragon and season with salt and pepper. Serve with lemon wedges. One serving is one quarter of the chicken strips, about 2 tablespoons sauce, and one quarter of the lemon.
Note: this recipe was redeveloped December 2024 using almond flour. The original recipe used 2 tablespoons whole grain soy flour and had 4.2g net carbs per serving.
