Dr Bernsteins Corner

 July 11^th 2001

 

Grilled Chicken with Tarragon Butter

 

 

1 Serving   Per serving: 3.8gm CHO, 6.2 oz PRO

 

Ingredients:

                                                                           CHO (gm)             PRO (gm)

1 Tbsp oil                                                               ----                      -----

1 Tbsp lemon juice                                              1.3                          0.1

1 tsp chopped fresh tarragon                                1.6                         0.8

Salt and pepper to taste                                          ---                         ----

½ chicken breast (6oz)                                         -----                       36.0

1 Tbsp Tarragon butter (See Below)                    0.9                         0.34

  

Directions:

Combine oil, lemon juice, chopped tarragon, salt, and pepper. Pour mixture over chicken breast and let marinate for at least 15 minutes.  Grill chicken to desired doneness.  Top with pats of Tarragon Butter.

  

Tarragon Butter:

 

12 servings, 2Tbsp each              Per serving: 1.7gm CHO,  0.11 ox PRO

 

Ingredients:

                                                                                         

                                            CHO (gm)                PRO (gm)

¾ cup white wine                                  7.2                           0.6

1 bay leaf                                              0.3                           0.1

7 black peppercorns, crushed               0.7                           0.1

3 Tbsp tarragon vinegar                         ---                            ---

2 Tbsp minced shallots                          4.8                          0.7

1 cup heavy cream                                6.6                          4.9

¾ cup (11/2 sticks) butter, softened         ---                           1.5

½ tsp chopped fresh tarragon                0.8                         0.4

Pinch salt and white pepper                  ----                          ----

 Directions:

 Combine wine, bay leaf, crushed peppercorns, vinegar, and shallots in a non-reactive pan.  Bring to a boil and reduce to about 2 tablespoons.  Strain, removing bay leaf and crushed peppercorns.  Reduce cream by half in a separate pan and add to the wine reduction.  Gradually whisk in the butter over low heat.  When all the butter is dissolved, add the chopped fresh tarragon and season to taste.

                                                                                                    

Richard K. Bernstein, M.D., F.A.C.E., F.A.C.N., C.W.S.