Jujube Tarragon Chicken Recipe
Served with saffron rice and some steamed asparagus, this elegant and easy offering will burnish your culinary rep!
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
See: Just Jujubes: Our Newest Favorite Superfood for more information about the health benefits of real jujubes.
Ingredients
- 1 1/2 lbs. chicken tenders (the larger the better)
- Salt and pepper, to taste
- 1 Tbs. Primal Kitchen avocado oil
- 1/3 cup Lillet Blanc aperitif wine
- 1/3 cup chicken broth
- 4 Just Jujube jujubes, pitted & julienned
- 1 Tbs. cold unsalted butter
- 1 tsp. minced fresh tarragon leaves
Preparation
Pound chicken tenders between waxed paper to ¼-inch thickness, and sprinkle with salt and pepper.
In large skillet over medium-high heat, heat avocado oil. Sauté chicken a few pieces at a time, adding more avocado oil if needed. Transfer to sheet pan and keep warm.
Meanwhile, in small skillet combine wine, broth, and jujubes, and bring to a boil. Turn off heat and let sit for a few minutes. Return to a boil, and reduce liquid by half. Turn off heat, swirl in cold butter until just melted, and add tarragon.
Arrange chicken on platter, pour over sauce, and serve immediately.
Nutrition Information
- Calories 540
- Carbohydrate Content 32 g
- Cholesterol Content 75 mg
- Fat Content 33 g
- Fiber Content 1 g
- Protein Content 25 g
- Saturated Fat Content 8 g
- Sodium Content 960 mg
- Sugar Content 5 g