Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: sift the flour and a pinch of salt into a bowl. rub in the butter and lard and mix to a stiff dough with cold water. roll out the pastry on a floured board and use to line a 8 - 9 inch flan tin. prick the base, line with foil and fill with dried beans. bake at 400 f for 15 minutes. remove the beans and foil, and return the pastry to the oven for another 5 - 15 minutes or until crisp and golden brown. cut the chicken into small pieces. put the cream into a small saucepan and heat gently. add chicken, lemon juice and tarragon, and season well with salt and pepper. heat gently until the chicken is hot, then turn the filling into the pastry case. serve with salads.

Target recipe: earlier in day or prior to cooking chicken: combine port, and broths in saucepan and cook down over medium heat until almost half. remove 4 ounces of mixture, let cool and add 1 t flour to these 4 ounces until thoroughly dissolved. return to pan and cook over medium low until thickened. just before serving on chicken, add chestnuts and heat through. salt and pepper to taste. dredge chicken cutlets in flour. heat non stick fry pan (use pam if necessary). add butter and oil. saute cutlets on each side over medium high heat until lightly browned (can let rest covered a few minutes as you add chestnuts to port gravy mixture). pour thickened port gravy over cutlets and serve.