A quick meal for summertime when you don’t want to heat up your kitchen. This tasty dish is Induction friendly and a pleasant way to change up those boneless, skinless chicken breasts. Any leftover sauce is absolutely divine dipped over your scrambled eggs at breakfast. 🙂 If you’re at the OWL phase, 1-2 T. of white wine is good added to this sauce. This sauce is suitable for Paleo-Primal diners if you use coconut milk instead of heavy cream. This sauce can be prepared separately and compliments steamed asparagus, steamed cauliflower and is even great atop scrambled eggs! 🙂

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INGREDIENTS:

12 oz. boneless, skinless chicken breast, sliced into thin slices on the diagonal

1 T. unsalted butter or olive oil for frying chicken

1 T. butter

½ tsp. tarragon

2 T. tomato paste

1 c. cream (or coconut milk, or any mixture of water with cream/coconut milk to = 1 c. total)

Dash black pepper

Dash salt (unless using salted butter above)

DIRECTIONS: Slice chicken into thin slices laterally and brown in 1T. of the butter in large non-stick skillet. While it is cooking, in a small saucepan, melt the other tablespoon of butter and add tarragon. Let simmer a few seconds on very low heat, stirring with rubber spatula or wooden spoon. This will release the tarragon flavor. Add tomato paste and stir to blend well. Add salt and black pepper. Slowly stir in the cream, a couple tablespoons at a time until tomato paste is thinning down a bit. Slowly add rest of cream in small increments, stirring constantly until sauce is thickened and will coat the spoon/spatula. Pour into gravy boat and serve at once over chicken. Garnish with tarragon flakes.

NUTRITIONAL INFORMATION: Makes 4 servings, each contains: (calculated using all heavy cream)

301 calories

19.2 g fat

4.05 g carbs, .3 g fiber, 3.75 g NET CARBS

27.3 g protein