Keto Chicken Breasts with Tarragon Cream Sauce Recipe

Name: Keto Chicken Breasts with Tarragon Cream Sauce
Prep time: 5M
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 32 Chicken Breast; 1 Unsalted Butter Stick; 1 Canola Vegetable Oil; 0.5 Heavy Cream; 1 Dijon Mustard; 0.75 dried tarragon, leaves USDA; 0.13 Salt; 0.13 Black Pepper

0.9g
Net Atkins Count ^TM

Prep Time: 5 Minutes
Style:American
Cook Time: 20 Minutes
Phase: Phase 1
Difficulty: Difficult

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

36.1g

Protein

26.7g

Fat

Fiber

393.5cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

32 oz, raw (yield after cooking, bone removed) Chicken Breast
1 tablespoon Unsalted Butter Stick
1 tbsp Canola Vegetable Oil
0 1/2 cup Heavy Cream
1 tbsp Dijon Mustard
0 3/4 tsp dried tarragon, leaves USDA
0 1/8 tsp Salt
0 1/8 tsp Black Pepper

DIRECTIONS

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 minutes, just until chicken is cooked through.
Transfer chicken to a serving platter; tent with foil to keep warm. 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 freshly ground black pepper.
Pour sauce over chicken. Serve immediately.

Cooking Tip

Salting chicken at least 6 hours or up to 24 hours in advance of cooking will improve the flavor and juiciness.