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Main Course

Jujube Tarragon Chicken Recipe

Served with saffron rice and some steamed asparagus, this elegant and easy offering will burnish your culinary rep!

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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