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Chicken Thighs with Tarragon Cream Sauce

Member Forum >> Food and Diet >> Chicken Thighs with Tarragon Cream Sauce

acanthusbk

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Posted: 10/17/2011 12:01:51 PM
 
Chicken Thighs with Tarragon Cream Sauce

8 to 10 skinless boneless chicken thighs salt & pepper
3 T extra virgin olive oil
1 shallot, minced
1 garlic clove, minced
1 c. chicken broth
1/2 c. dry vermouth
1 c. heavy cream
1 1/2 t. dried tarragon
squeeze of lemon juice

Sprinkle chicken on both sides with salt & pepper. Heat oil in heavy skillet over medium-high heat. Add chicken and saute for 6 minutes. Turn chicken, add shallot and garlic to oil in pan, and saute chicken, shallot & garlic for another 6 minutes.

Add chicken broth to skillet and reduce heat to a simmer. Simmer until chicken is cooked through, about 5 minutes. Transfer chicken to a plate.

Increase heat. Deglaze pan with dry vermouth. Add cream and tarragon. Boil until sauce thicken enough to coat a spoon, whisking occasionally, about 7 minutes. Return chicken to skillet and simmer until heated through, about 1 minute.

Transfer chicken to plates. Add squeeze of lemon juice to sauce, and mix well. Top chicken with sauce. 

Makes 4 servings, each with 4 g net carbohydrate and 28 g protein.
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CADHEART

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Posted: 10/23/2011 11:55:37 AM
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healthnut

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Posted: 10/23/2011 1:47:40 PM
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How about blue diamond unsweetened almond milk?
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