CHICKEN WITH TARRAGON AND QUICK-ROASTED GARLIC

CHICKEN WITH TARRAGON AND QUICK-ROASTED GARLIC image

Number Of Ingredients 7

3 large unpeeled garlic cloves
4 small boneless, skinless chicken breast halves or cutlets
2 T butter
½ c dry white wine
½ c chicken broth
1 T chopped fresh tarragon
2 T heavy whipping cream

Steps:

1. Heat small nonstick skillet over med heat. Add garlic; cover and cook until browned in spots and tender when pierced, turning occasionally, 9-10 min. Transfer to work surface to cool. 2. Meanwhile, sprinkle chicken with salt and pepper. Melt butter in large non-stick skillet over med-high heat. Add chicken and cook until browned and cooked through, 3-4 min on each side. Transfer to plate (do not clean skillet). 3. Peel garlic. Add garlic and wine to same skillet; cook until reduced by about half, mashing garlic finely with fork, about 1 min. Add broth and tarragon; simmer until liquid is reduced by about half, 1-2 min. Add cream and simmer to sauce consistency, about 1 min. Return chicken to skillet with any accumulated juices. Simmer to heat through, turning occasionally, 1-2 min. Transfer chicken to plate; spoon sauce over.