- 2 chicken breasts
- vegetable oil
- 1/2 chicken bouillon cube
- 1 shallot
- 1/4 cup dry vermouth
- 1/4 cup cream or cream substitute
- 1 t dried tarragon
- coconut flour
- 2 medium carrots
- 1 smallish celeriac
- 2 T butter
- milk, cream, or cream substitute
Finely chop the shallot. In a frying pan, with a bit of oil, lightly sauté the shallot until it is soft, then remove it from the heat. Put the shallot into a small baking dish. Add the chicken, the bouillon cube, and enough water to cover the chicken. Put the pan in the oven; baste or turn over the chicken from time to time.
Peel the carrots and chop them roughly. Do the same with the celeriac. Put them into a pan and fill with cold water just up to the top of the vegetables. Bring the pan to a boil and allow to simmer for at least 20 minutes, or until both carrots and celeriac feel extremely soft when you stick a fork through them. Drain the vegetables and return them to the pan. Add the butter to the vegetables.
Heat the frying pan again, adding some additional oil. Remove the chicken from the oven and lightly fry it on both sides before setting it aside. Deglaze the frying pan with the liquid in the baking pan. Add the vermouth, and allow it to reduce.
Puree the vegetables, using as much milk/cream as needed to get a smooth consistency. Salt to taste and set aside.
Add the cream to the frying pan. Add salt and pepper to taste. Add coconut flour gradually to the pan, no more than 1 T at a time, whisking after each addition. Wait briefly after each addition: coconut flour will gradually absorb liquid and change the consistency of the sauce. Continue until the sauce reaches the desired consistency. Add the dried tarragon to the sauce.
Inspiration for this recipe came from Christina Cooks.
I use a cream substitute with 85 calories and 4.5 g carbs.
Carrots have 9.6 g of carbs per 100 g and celeriac has 9.2 g. Vermouth is one of the lower carb alcohols, at 1.4 g.
If you are not on a low-carb diet, you can use cornstarch to thicken the sauce instead of using coconut flour. This will produce a somewhat smoother consistency.