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Enjoy the 4,000+ Low Carb Recipes!!!
A rich and elegant one pot dish that is good enough to serve to company.
4 boneless, skinless chicken breasts
1 cup of heavy cream
1 teaspoon of dried tarragon
2 Tablespoons of dijon mustard
1 Tablespoon of butter or olive oil
1 Tablespoon of brandy or more to taste
Salt and pepper
How To Prepare:
Season the chicken breasts with salt and pepper. Place the breasts in a large skillet or dutch oven and brown the chicken on both sides in butter or olive oil over medium high heat. Then, add the cream, tarragon, dijon mustard and brandy to the pan and stir until incorporated. Season the sauce with salt and pepper. When the mixture becomes bubbly, turn the heat down to medium low and cover the pan. Check the chicken and stir every 5 - 10 minutes or so. When the chicken is no longer pink in the middle, uncover the pan and move the chicken to individual plates or to a serving platter. Taste the sauce in the pan and adjust the seasonings if necessary. When the sauce has reduced a bit and has thickened to your desired consistency, it is ready to serve. Serve the sauce over the chicken. I often serve this dish with a side salad and a steamed veggie. This is also good served with smashed cauliflower.
Number of Servings:
Carbs per serving - include all nutritional information if known: