Creamy Tarragon Chicken
Heat the Olive Oil in a pan or skillet (for this recipe you need a skillet/pan with a lid) on medium-high heat, then season the Chicken Breast with Sea Salt & Black Pepper, cook it on both sides until it turns golden brown (around 3-5 minutes each side). Put the chicken to one side.
In the same skillet/pan sauté the Onion for 2 minutes, then add the Garlic and sauté for another 30 seconds. Stir in the Chicken Stock, Heavy/Double Cream and Dried Tarragon and bring the skillet/pan to a simmer. Add the Chicken to the sauce and reduce the heat. Season with Sea Salt & Black Pepper to taste, then cover the pan/skillet and cook for another 7-10 minutes (until the chicken is cooked through).
Serve alongside some steamed Broccoli (½ cup for 31 cals), Green Beans (100g for 31 cals) or Asparagus (½ cup for 14 cals).
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