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William Wallace · 06-24-07, 04:23 PM

CHICKEN BREASTS WITH TARRAGON CREAM SAUCE

Servings: 4
Prep time: 0:05:00
Bake/Cook time: 0:20:00

Calories: 485
Fat: 30 grams
Protein: 49 grams
Carbohydrates: 1 grams
Fiber: 0 grams
Net Carbs: 1 grams
4 boneless, skinless chicken breast halves (about 2 pounds)
1 tablespoon butter
1 tablespoon canola oil
1/2 cup heavy cream
1 tablespoon Dijon mustard
2 teaspoons chopped fresh tarragon or 3/4 teaspoon dried
Salt
Pepper
1. 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.
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.

06-24-07, 04:23 PM	#1 (permalink)
William Wallace Administrator Join Date: Feb 2006 Posts: 1,205 Weight Statistics 8/1/07 Start Date: 245 lb Start Weight: 194 lb Current Weight: 180 lb Goal Weight: -51 lb Weight Loss: 12/31/07 Goal Date:	Atkins - Chicken Breasts with Tarragon Cream Sauce CHICKEN BREASTS WITH TARRAGON CREAM SAUCE Servings: 4 Prep time: 0:05:00 Bake/Cook time: 0:20:00 Calories: 485 Fat: 30 grams Protein: 49 grams Carbohydrates: 1 grams Fiber: 0 grams Net Carbs: 1 grams 4 boneless, skinless chicken breast halves (about 2 pounds) 1 tablespoon butter 1 tablespoon canola oil 1/2 cup heavy cream 1 tablespoon Dijon mustard 2 teaspoons chopped fresh tarragon or 3/4 teaspoon dried Salt Pepper 1. 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. 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. Atkins - Chicken Breasts with Tarragon Cream Sauce Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________