Chicken with Pink Tarragon Cream

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Chicken with Pink Tarragon Cream

A quick meal for summertime when you don’t want to heat up your kitchen.  This tasty dish is Induction friendly and a pleasant way to change up those boneless, skinless chicken breasts.  Any leftover sauce is absolutely divine dipped over your scrambled eggs at breakfast.  :)  If you’re at the OWL phase, 1-2 T. of white wine is good added to this sauce.  This sauce is suitable for Paleo-Primal diners if you use coconut milk instead of heavy cream.  This sauce can be prepared separately and compliments steamed asparagus, steamed cauliflower and is even great atop scrambled eggs!  :)

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INGREDIENTS:

12 oz. boneless, skinless chicken breast, sliced into thin slices on the diagonal

1 T. unsalted butter or olive oil for frying chicken

1 T.  butter

½ tsp. tarragon

2 T. tomato paste

1 c. cream (or coconut milk, or any mixture of water with cream/coconut milk to = 1 c. total)

Dash black pepper

Dash salt (unless using salted butter above)

DIRECTIONS:    Slice chicken into thin slices laterally and brown in 1T. of the butter in large non-stick skillet.  While it is cooking, in a small saucepan, melt the other tablespoon of butter and add tarragon.  Let simmer a few seconds on very low heat, stirring with rubber spatula or wooden spoon.  This will release the tarragon flavor.  Add tomato paste and stir to blend well.  Add salt and black pepper.  Slowly stir in the cream, a couple tablespoons at a time until tomato paste is thinning down a bit.  Slowly add rest of cream in small increments, stirring constantly until sauce is thickened and will coat the spoon/spatula.  Pour into gravy boat and serve at once over chicken.  Garnish with tarragon flakes.

NUTRITIONAL INFORMATION:   Makes 4 servings, each contains: (calculated using all heavy cream)

301 calories

19.2 g  fat

4.05 g  carbs, .3 g  fiber, 3.75 g  NET CARBS

27.3 g protein

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18 comments on “Chicken with Pink Tarragon Cream

    • Well it looks like we enjoy the same things, Hilda. You’ll certainly find lots of them here to try. Nearly 800 now. :) Cook away, my dear.

    • Why thank you, Patricia. Now that I’m retired from teaching, I can spend the time doing what I enjoy most, cooking. And if I have to develop low-carb recipes for myself, and convert old ones, I might as well share. No sense in EVERYBODY re-inventing the wheel for a good dinner. The think I hate most in life is wasting precious time. That’s why my recipes tend to be super easy and super quick. :) Glad you enjoy them. Makes it all worthwhile, the blog and Facebook posting, I mean. :)

  1. Ok, stupid question, but exactly what do you mean to slice them laterally? I have almost not ability to think dimensionally and all I have is a blank look on my face.

    • Hi, Matt. Welcome to the site! I was a teacher,, so there’s no such thing as a stupid question. I just slice them into thinner slices on a slant. Any way you can slice them to make the pieces somewhat thinner than a big thick piece of chicken breast will help them sear evenly and quickly. I’m in to FAST in the kitchen most nights. :)

  2. It is a good sauce, isn’t it, Karen? I’ll bet a pinch of cayenne would sure spark it up. I plan to try it one day on shrimp and broiled or charcoaled fish as well.

    • I somehow missed your post Karen. But glad I just came across it. Your shrimp idea for this sauce sounds amazing! Must try that sometime.

  3. This sauce sounds like something I would like to try. I was wondering what kind of cream you used. Would half/half work or do I need the heavy stuff?

    • Welcome Jo. Yes, you can use half and half for this sauce, but be aware H & H is higher in carbs than heavy cream. It will also likely have to be thickened up a bit with xanthan gum or guar gum, or whatever thickener you prefer. Taste will be about the same really.

  4. This looks wonderful, Peggy. Thanks for dressing up a lowly chicken with an easy sauce. I have moved this one to the front of my to-try list. Thanks for sharing all your wonderful recipes!

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