Chicken Tenders in Tarragon Cream Sauce
Servings: 4
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Carbs: 2 grams
Net Carbs: 2 grams
Protein: 19 grams
Fat: 27.5 grams
Calories: 332
Ingredients:
2 chicken breast fillets, 6 ounces each or 12 ounces chicken tenders
2 tablespoons Atkins Bake Mix
1/2 teaspoon salt
Pinch red pepper flakes
1 tablespoon canola oil
1/2 cup chicken broth or water
1 tablespoon chopped fresh tarragon, or 1 teaspoon dried, divided
1 cup heavy cream
Instructions:
1. Remove tenderloin from each breast. Cut each breast into 5 strips of approximately the same length as the tenderloin (about 3 inches). In a mixing bowl, toss strips with bake mix, salt and pepper flakes.
2. Heat oil in a large skillet over medium heat until very hot. Cook chicken strips in batches (do not crowd the pan). Transfer to a plate. Pour off excess fat, Add chicken broth to skillet, and cook until reduced by half, scraping up browned bits with a wooden spoon. Add cream and tarragon; reduce heat to medium and cook 5 minutes, until cream thickens. Return chicken to skillet to warm through.
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