Keto Chicken Tenders in Tarragon Cream Sauce Recipe
Cook Time: 15 Minutes
Phase: Phase 1
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
0 1/2 cup Chicken Broth, Bouillon or Consomme
1 tbsp, leaves Tarragon
1 fruit (2-3/8" dia) Lemon
- 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.
- 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. 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.
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.