Chicken with Tarragon Cream Sauce

[MotherOfGizmo]

For Nurselady! This is so yummy!

Chicken Breasts with Tarragon Cream Sauce
Tarragon is a favorite herb in French cooking. It has a delicate, licorice-like flavor that goes well with poultry. Roasted green beans or asparagus make a fine accompaniment.

4 boneless, skinless chicken breast halves (about 2 pounds)
1 tablespoon butter
1 tablespoon canola oil
1/2 cup heavy cream
1 tablespoon Dijon mustard
2 teaspoons chopped fresh tarragon or 3/4 teaspoon dried
Salt
Pepper

1. Sprinkle chicken with salt and pepper. In a large skillet over medium heat, melt butter with oil. Brown chicken breasts on both sides. Reduce heat and cook, covered, 15

2. minutes, just until chicken is cooked through. Transfer chicken to a serving platter; tent with foil to keep warm.

3. Add cream to skillet; scraping up brown bits. Stir in mustard and tarragon. Cook over medium heat, stirring constantly, 5 minutes until sauce thickens slightly. Season to taste with salt and pepper. Pour sauce over chicken.

http://atkins.com/food/recipes/all/Chicken_Breasts_with_Tarragon_Cream_Sauce.html

[Heidi3]

Yummmmo ..bet it would be good on fish as well?....I just saw my tarragon is coming back I am so happy I thought I lost that and my lemon grass and they are both peeking through the dirt!!!... :icondance :icondance :icondance I love springtime!!!

[MotherOfGizmo]

Yummmmo ..bet it would be good on fish as well?....I just saw my tarragon is coming back I am so happy I thought I lost that and my lemon grass and they are both peeking through the dirt!!!... :icondance :icondance :icondance I love springtime!!!

I love spring time too! And Tarragon! On fish, I like Bernaise Sauce! YUMMMIE!

[boonie stomper]

Re: Chicken with Tarragon Cream Sauce

Take a lookie here for more induction recipes: http://forum.lowcarber.org/archive/index.php/t-47666

Especially ...
Pork

Ginger-Mustard Marinated Pork Roast
From: Back To Protein, by Barbara Doyan
Click here: CarbSmart - Smart choices for a low carb lifestyle

1/2 cup soy sauce
1/2 cup sherry cooking wine
1 tablespoon dry mustard
1 teaspoon minced gingery
1 teaspoon thyme
2 cloves garlic, minced
4 to 5-pound pork roast

Combine all of the ingredients except the meat; mix well.

Place the pork roast in a large plastic bag; pour in the marinade. Work the air out of the bag and close tightly. Refrigerate 2 hours or overnight, turning the roast once in a while if convenient.

Preheat the oven to 350 degrees or a convection oven to 325 degrees.

Remove the roast from the marinade and place on a rack in a roasting pan.
Bake, uncovered, for 2 1/2 to 3 hours or convection bake 2 to 2 1/2 hours, or until done.

Let rest on the counter 10 minutes; slice and serve.

Serves 6 to 8 ~ 2 grams of carbohydrates or less each.