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CHICKEN TENDERS IN TARRAGON CREAM SAUCE

Servings: 4
Prep time: 0:15:00
Bake/Cook time: 0:15:00

Calories: 405
Fat: 35 grams
Protein: 20 grams
Carbohydrates: 3 grams
Fiber: 1 grams
Net Carbs: 2 grams
2 (6-ounces each) skinless chicken breasts, or 12 ounces
chicken tenders
1/8 cup Atkins Quick Cuisine Bake Mix

TM

1 teaspoon salt
1 teaspoon black pepper
1 cup heavy cream
3 tablespoons canola oil
1/2 cup low-sodium chicken broth
1 tablespoon fresh tarragon, chopped
salt and pepper
1 lemon, cut into wedeges
1. Remove tenderloin from each breast. Cut each breast
into 5 strips of approximately the same length as the
tenderloin (about 4-5 inches).
2. In a mixing bowl, combine bake mix, salt and pepper.
Toss strips in mixture, tapping to remove any excess.
3. In a saucepan, boil cream until reduced by half, about
10 minutes.
4. 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.
5. 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 chicken and lemon wedges.
This delicate dish makes a sophisticated yet simple appetizer or
main course.

Atkins - Chicken Tenders in Tarragon Cream Sauce

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