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The Recipe Instructions |
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Ingredients
4 boneless skinless chicken breast ha, (abt 2 lbs)
1 tbsp butter
1 tbsp canola oil
1/2 cup heavy cream
1 tbsp Dijon mustard
2 tsp chopped fresh tarragon
= (or 3/4 tspn dried tarragon)
Salt, to taste
Freshly-ground black pepper, to taste
Directions
Sprinkle chicken with salt and pepper. In a large skillet over medium
heat, melt butter with oil. Brown chicken breasts on both sides.
Reduce heat and cook, covered, 15 minutes, just until chicken is cooked
through. Transfer chicken to a serving platter; tent with foil to keep
warm.
Add cream to skillet; scraping up brown bits. Stir in mustard and
tarragon. Cook over medium heat, stirring constantly, 5 minutes until
sauce thickens slightly. Season to taste with salt and pepper. Pour sauce
over chicken.
This recipe yields 4 servings.
Carbohydrates: 1.5 grams
Net Carbs: 1.5 grams
Protein: 49.5 grams
Fat: 30.5 grams
Calories: 485
Description:
"Tarragon is a favorite herb in French cooking. It has a delicate,
licorice-like flavor that goes well with poultry. Roasted green beans
or asparagus make a fine accompaniment."
Source:
"Atkins Cookbook at http://atkinscenter.com"
S(Formatted for MC6):
"06-09-2003 by Joe Comiskey - jcomiskey@krypto.net"
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Per Serving (excluding unknown items): 291 Calories; 19g Fat (59.3%
calories from fat); 28g Protein; 1g Carbohydrate; trace Dietary Fiber;
117mg Cholesterol; 164mg Sodium. Exchanges: 4 Lean Meat; 0 Vegetable; 0
Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Contributor: n/a
Preparation Time: 0:00
Servings: 4
Diet Chicken Breasts With Tarragon Cream Sauce Recipe brought to you by Diet Recipes To-Go
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