Serves 4
25 min
Chicken with Tarragon and Quick-Roasted Garlic
Recipe GLPR0119a05f5a8de0
This elegant French-inspired dish features tender, pan-seared chicken breasts in a silky tarragon-cream sauce enriched with soft, caramelized roasted garlic. The wine and broth reduction creates a sophisticated pan sauce that's ready in under 30 minutes.
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Ingredients
3 large unpeeled garlic cloves
4 small skinless boneless chicken breast halves
2 tablespoons butter
Salt to taste
Freshly ground black pepper to taste
½ cup dry white wine
½ cup low-salt chicken broth
1 tablespoon fresh chopped tarragon
2 tablespoons heavy whipping cream
Directions
Place the unpeeled garlic cloves in a small nonstick skillet over medium heat. Cover the skillet and cook the garlic, turning occasionally, until the cloves are browned in spots and tender when pierced with a fork, approximately 9 to 10 minutes. Transfer the roasted garlic to a cutting board to cool slightly.
While the garlic cooks, season both sides of the chicken breasts with salt and pepper. Melt the butter in a large nonstick skillet over medium-high heat. Once the butter is foaming, add the chicken breasts and cook until golden brown and cooked through (165°F internal temperature), about 3 to 4 minutes per side. Transfer the cooked chicken to a clean plate and set aside.
Peel the cooled roasted garlic cloves and add them to the same large skillet (do not wash it). Pour in the dry white wine and cook over medium-high heat until the liquid is reduced by about half, about 1 minute, using a fork to mash the garlic into the sauce.
Add the chicken broth and fresh tarragon to the skillet and simmer until the liquid is again reduced by about half, 1 to 2 minutes. Stir in the heavy cream and simmer for about 1 minute until the sauce reaches a silky consistency.
Return the cooked chicken breasts to the skillet along with any accumulated juices from the plate. Simmer, turning the chicken occasionally, until heated through, about 1 to 2 minutes. Transfer the chicken to serving plates and spoon the tarragon-garlic sauce over the top. Serve immediately.
