Chicken with Pink Tarragon Sauce

Click to enlarge

Click to enlarge

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!  :)


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

1 T. butter or olive oil for frying chicken

1 T.  butter or ghee, for sauce

½ tsp. tarragon

2 T. tomato paste

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

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 butter and add tarragon.  Let simmer on very low heat 1 minute, stirring with rubber spatula or wooden spoon.  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 in small increments, stirring constantly until sauce is thickened a bit and will coat the spoon/spatula.  Pour into gravy boat and serve at once over chicken.  Garnish with some tarragon flakes.

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

301 calories

19.2 g  fat

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

27.3 g protein

19% RDA Vitamin A, 34% B6, 20% B12, 15% iron, 10% magnesium, 78% niacin, 35% phosphorous, 15% zinc and 40% selenium

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11 comments on “Chicken with Pink Tarragon Sauce

  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.

  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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