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I got this from the atkinscenter web which I'm sure you all know about, but I just had to share with you how yummy it is. Even my family who are not on the WOE loved it.
Chicken Tenders in Tarragon Cream Sauce
This delicate first course is a sophisticated yet easy start to a company dinner. If you prefer, substitute dried marjoram for the tarragon.
2 chicken breast fillets, 6 ounces each or 12 ounces chicken tenders
2 tablespoons Atkins Bake Mix
1/2 teaspoon salt
Pinch red pepper flakes
1 tablespoon canola oil
1/2 cup chicken broth or water
1 tablespoon chopped fresh tarragon, or 1 teaspoon dried, divided
1 cup heavy cream
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 until very hot. Cook chicken strips in batches (do not crowd the pan). Transfer to a plate. Pour off excess fat, Add chicken broth to skillet, and cook until reduced by half, scraping up browned bits with a wooden spoon. Add cream and tarragon; reduce heat to medium and cook 5 minutes, until cream thickens. Return chicken to skillet to warm through.
**it takes awhile for the sauce to thicken**
Servings: 4
Prep time: 10 minutes
Bake/Cook time: 15 minutes
Carbohydrates: 2 grams
Net Carbs: 2 grams
Protein: 19 grams
Fat: 27.5 grams
Calories: 332
Chicken Tenders in Tarragon Cream Sauce
This delicate first course is a sophisticated yet easy start to a company dinner. If you prefer, substitute dried marjoram for the tarragon.
2 chicken breast fillets, 6 ounces each or 12 ounces chicken tenders
2 tablespoons Atkins Bake Mix
1/2 teaspoon salt
Pinch red pepper flakes
1 tablespoon canola oil
1/2 cup chicken broth or water
1 tablespoon chopped fresh tarragon, or 1 teaspoon dried, divided
1 cup heavy cream
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 until very hot. Cook chicken strips in batches (do not crowd the pan). Transfer to a plate. Pour off excess fat, Add chicken broth to skillet, and cook until reduced by half, scraping up browned bits with a wooden spoon. Add cream and tarragon; reduce heat to medium and cook 5 minutes, until cream thickens. Return chicken to skillet to warm through.
**it takes awhile for the sauce to thicken**
Servings: 4
Prep time: 10 minutes
Bake/Cook time: 15 minutes
Carbohydrates: 2 grams
Net Carbs: 2 grams
Protein: 19 grams
Fat: 27.5 grams
Calories: 332