CHICKEN TENDERS IN TARRAGON CREAM SAUCE

Chicken Tenders in Tarragon Cream Sauce

Ingredients:

2 (6-ounces each) skinless chicken breasts, or 12 ounces chicken tenders ⅛ cup soy flour 1 teaspoon salt 1 teaspoon black pepper 1 cup heavy cream 3 tablespoons canola oil ½  cup low-sodium chicken broth 1 tablespoon fresh tarragon, chopped 1 lemon, cut into wedges

Directions:

1. 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.
2. 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. 
3. 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.

Nutritional Information
Per Serving:

Net Carbs: 3 grams

Fiber: 1 grams

Protein: 20 grams

Fat: 35 grams

Calories: 416

Recipe Information:

Makes: 4 servings
Prep Time: 0:15:00
Marinate Time: 0:00:00
Cook Time: 0:15:00
Cool Time: 0:00:00