carbolightplan.org
PREP TIME
Varies
TOTAL TIME
Varies
SERVES
2-3
Chicken Tarragon Tenders
INGREDIENTS
1 lb chicken tenders
- 2 C chicken stock
- 1 garlic clove, minced
- 1 T butter
- 1 lemon, juiced
- 1 C cream
- ¼ C white wine
- ½ C chopped tarragon
- Salt and pepper to taste
PREPARATION
- Heat a stock over high heat, when boiling, add chicken tenders in a single layer, bring to boil again, cover and let sit for 6 min.
- Saute garlic in butter until beginning to brown
- Add wine and cream plus ½ C or more of chopped tarragon plus 1 T “Better Than Bouillion” (chicken, flavor).
- Reduce sauce for about 10 min to ½ C.
- Add lemon juice, salt and pepper to taste.
- Serve chicken tenders and celeriac with sauce