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)
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