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Ingredients
- 2 x chicken breast fillets - (6 ounce ea) (or possibly 12 ounce chicken tenders)
- 2 Tbsp. Atkins Bake Mix
- 1/2 tsp salt
- 1 pch red pepper flakes
- 1 Tbsp. canola oil
- 1/2 c. chicken broth or possibly water
- 1 Tbsp. minced fresh tarragon divided (or possibly 1 tspn dry tarragon)
- 1 c. heavy cream
Directions
- 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.
- Heat oil in a large skillet over medium heat till very warm. Cook chicken strips in batches (don't crowd the pan). Transfer to a plate. Pour off excess fat, Add in chicken broth to skillet, and cook till reduced by half, scraping up browned bits with a wooden spoon. Add in cream and tarragon; reduce heat to medium and cook 5 min, till cream thickens. Return chicken to skillet to hot through.
- This recipe yields 4 servings.
- Description: "This delicate first course is a sophisticated yet easy start to a company dinner. If you prefer, substitute dry marjoram for the tarragon."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 64g | |
| Recipe makes 4 servings | |
| Calories 138 | |
| Calories from Fat 129 | 93% |
| Total Fat 14.66g | 18% |
| Saturated Fat 7.18g | 29% |
| Trans Fat 0.01g | |
| Cholesterol 41mg | 14% |
| Sodium 349mg | 15% |
| Potassium 60mg | 2% |
| Total Carbs 1.19g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.04g | 0% |
| Protein 1.01g | 2% |
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