Gluten-free and low-carb is this easy and really tasty chicken dish that’s perfect for any weeknight meal – CHICKEN WITH TARRAGON CREAM!
Recently, I have been experimenting on French dishes. I don’t really know why, I supposed I was just fancying something creamy and buttery. I looked at my fridge and saw that I still had some chicken breasts that needed to be cooked and the mushrooms were begging to be used. There were still some left-over cream and half a bottle of white wine which I have used recently in a few dishes.
The only ingredient missing is something that will give the dish some vibrant color and freshness. Thankfully, I have been cooking with the tarragon herb lately due to my husband’s craving for Chicken, Cashew and Tarragon Stir-Fry. So there goes the solution – a little tarragon goes a long way in this dish.
I had been doing the South Beach Diet to lose weight (I love this diet! I think it’s perfect for meat lovers like me!) and if you are into low-carb, this is one of the dishes that you need to learn by heart. It’s pretty simple and yummy, too. And to replace the carbs — I know deep in my heart that rice would be perfect with this for it will absorb the creamy sauce but, alas, not when am on a diet — I suggest steamed/boiled cauliflower, which is the perfect replacement for rice or potatoes. You can certainly make mock mashed potatoes using this wonderful vegetable.
So here it is, enjoy!
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2 Tablespoons light Olive oil
1 lb chicken breasts (about 2), skinned, boned and halved (season with salt and pepper)
1 medium onion, chopped
3 garlic cloves, chopped
8 oz mushrooms, chopped
1/3 cup dry white wine (use low-carb and gluten-free)
1/2 cup heavy cream
2 tbsp fresh tarraron, chopped
Salt and pepper, to taste
Heat the oil in a large skillet and sauté the chicken breasts, about 3 minutes per side.
Set the chicken aside. Add the onion and garlic to the pan and cook gently for about 2 minutes or until the onion begins to soften.
Increase the heat and stir in the mushrooms. Stir-fry for about 4-5 minutes or until the mushrooms begin to color and give off its liquid.
Pour in the wine. Bring to a quick boil then reduce the heat slightly and simmer until most of the wine has evaporated. Add the cream and cook just until incorporated. Re-place the chicken in the pan and simmer until the sauce thickens. Stir in the chopped tarragon and season to taste.
Arrange the chicken on a serving plate and pour the sauce over. Delish!