Chicken with Tarragon and Quick-Roasted Garlic

Skillet-roasted garlic brings full flavor to this dinner-party-worthy dish.
4 SERVINGS
May 2010

 

INGREDIENTS

  • 3 large unpeeled garlic cloves
  • 4 small skinless boneless chicken breast halves or cutlets
  • 2 tablespoons (1/4 stick) butter
  • 1/2 cup dry white wine
  • 1/2 cup low-salt chicken broth
  • 1 tablespoon chopped fresh tarragon
  • 2 tablespoons heavy whipping cream

PREPARATION

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

Loading