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 or steamed cauliflower nicely.
INGREDIENTS:
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
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.
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 made a similar recipe with shrimp but added
cayenne to it. Boy was that good.
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.
Mmmmmm….. Looks tasty indeed, thanks Peggy!
Like that it is quick and easy. Pink sauce – hey, I like pink!!
Yeah, the sauce is so quick, ya usually have to wait on the chicken to get through browning!
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!
My pleasure, Nancy. Hope you like this delicate-tasting sauce.