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Receta Chicken Tenders In Tarragon Cream Sauce
by Global Cookbook

Chicken Tenders In Tarragon Cream Sauce
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Ingredientes

  • 2 x chicken breast fillets - (6 ounce ea) (or possibly 12 ounce chicken tenders)
  • 2 Tbsp. Atkins Bake Mix
  • 1/2 tsp salt
  • 1 pch red pepper flakes
  • 1 Tbsp. canola oil
  • 1/2 c. chicken broth or possibly water
  • 1 Tbsp. minced fresh tarragon divided (or possibly 1 tspn dry tarragon)
  • 1 c. heavy cream

Direcciones

  1. Remove tenderloin from each breast. Cut each breast into 5 strips of approximately the same length as the tenderloin (about 3 inches). In a mixing bowl, toss strips with bake mix, salt and pepper flakes.
  2. Heat oil in a large skillet over medium heat till very warm. Cook chicken strips in batches (don't crowd the pan). Transfer to a plate. Pour off excess fat, Add in chicken broth to skillet, and cook till reduced by half, scraping up browned bits with a wooden spoon. Add in cream and tarragon; reduce heat to medium and cook 5 min, till cream thickens. Return chicken to skillet to hot through.
  3. This recipe yields 4 servings.
  4. Description: "This delicate first course is a sophisticated yet easy start to a company dinner. If you prefer, substitute dry marjoram for the tarragon."