I really can't believe I haven't posted this recipe. It is one of our all-time favorite things to eat, and recently I discovered that it totally works for a low-carb diet! Woot!
(recipe from the Molly & Jo book - not sure where they got it)
2 Tbs olive oil
10 chicken tenders
1 tsp Herbes de Provence
1/2 tsp Creole seasoning
I never measure the spices - I just sprinkle it (generously) on the tenders when I put them in the pan, and again after I turn them over.
1c chicken broth
1 3/4 c cream
zest of 1 lemon
2 tsp lemon juice
Heat oil over medium-high heat JUST FOR LIKE 30 SECONDS and brown chicken tenders on both sides. I always have problems because I wait too long to put the chicken in and then the oil splatters everywhere and burns my hands. But I'm kind of a sissy like that.
Add chicken broth and simmer just until chicken is cooked through, 1-2 mins (but it usually takes longer for me - maybe because I usually forget to thaw the chicken beforehand so it's still partially frozen). Remove chicken from broth and set aside.
Allow broth to simmer and reduce down for a few minutes, then add cream and lemon zest. Simmer 12-15 mins or until sauce has reduced to desired consistency.
Stir in lemon juice and add chicken back to sauce. Serve over something like:
fettuccine
bowtie
orzo - our fave
rice
cauliflower "rice" to stick with the low-carb thing (we tried this last night and it was actually really good)
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