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Baked chicken with tarragon and cream

Baked chicken with tarragon and cream is a classic French-inspired dish that combines tender, juicy chicken with a rich and aromatic sauce. This recipe is perfect for a relaxing dinner or a special occasion. The combination of fresh tarragon and creamy sauce creates a pleasant balance of flavors that elevates the dish. For the Chicken: 4 Chicken thighs (or breasts) in the bone, on the skin 1 tablespoon of olive oil Salt and pepper as per taste 2 garlic cloves, chopped 1 tablespoon of Dijon mustard DOWNLOAD KETO COOK BOOK FOR QUICK WEIGHT LOSS 🥑📚👈 For the sauce: 1 cup of heavy cream 1⁄2 cup chicken broth 1 teaspoon fresh tarragon (or 1 teaspoon dried tarragon) 1 tablespoon lime juice 1 tablespoon butter 1. preheat and cook. Pre-heat your oven to 375 ° F (190 ° C) dry the chicken with a paper towel and season with salt and pepper on both sides. 2.Cook the chicken. In a large skillet, heat olive oil over medium-high heat. Cook for about 4-5 minutes, until golden brown. Stir and cook ...
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1 keto pancakes breakfast recipe.

 Here is a simple and delicious keto pancake recipe for breakfast:





 ** Fluffy Keto Pancakes Recipe **


 ** Ingredients **

- 2 large eggs

- 1/4 cup almond flour

- 2 tablespoons coconut flour

- 1 tsp baking powder

- 1/4 tsp vanilla extract

- 1/4 cup unsweetened almond milk (or heavy cream for extra richness)

- 1 tbsp melted butter or coconut oil (extra for greasing the pan)

- 1-2 tbsp sweetener (such as erythritol or stevia, optional)

- A pinch of salt


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** Directions **



1. ** Prepare the batter: **

In a mixing bowl, whisk together the eggs, almond milk, vanilla extract, and melted butter until smooth.


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FOR QUICK WEIGHT LOSS 🥑📚👈


2. ** Combine dry ingredients: **

In a separate bowl, whisk together almond flour, coconut flour, baking powder, sweetener (if using), and salt.



3. ** Mix it up: **

Gradually add dry ingredients to wet ingredients, stirring until a smooth batter forms. Let batter sit for 2-3 minutes to thicken slightly.


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4. ** Heat the pan: **

Heat a nonstick skillet or griddle over medium-low heat. Lightly grease the surface with butter or coconut oil.



5. ** Cook the pancakes: **

Spoon about 2-3 tablespoons of batter onto the skillet for each pancake. Cook for 2-3 minutes or until bubbles form on the surface and set around the edges. Carefully flip the pancake and cook for another 2 minutes, until golden brown.


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6. **Serve and Enjoy:**

Stack the pancakes on a plate and top with a keto-friendly topping like sugar-free syrup, berries, whipped cream, or a dollop of nut butter.



 **Tips for Perfect Keto Pancakes**

- If the batter feels too thick, add a little more almond milk to reach your desired consistency.

- Reduce heat to low before cooking to prevent the pancakes from burning.

- Refrigerate leftovers in an airtight container in the refrigerator for up to 3 days.



Enjoy your quick and low-carb keto pancakes!

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