Chicken with Tarragon Cream
Gluten-free and low-carb is this easy and really tasty chicken dish that’s perfect for any weeknight meal – CHICKEN WITH TARRAGON CREAM!
Ingredients
- 2 tbsp light Olive oil
- 1 lb chicken breasts about 2, skinned, boned and halved (season with salt and pepper)
- 1 medium onion, chopped
- 3 cloves garlic, 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 tarragon, chopped
- Salt and pepper, to taste
Instructions
- 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!
Nutrition
Calories: 231kcalCarbohydrates: 6gProtein: 19gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 71mgSodium: 98mgPotassium: 532mgFiber: 1gSugar: 2gVitamin A: 413IUVitamin C: 5mgCalcium: 53mgIron: 1mg
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