Chicken with Tarragon and Garlic
Very easy to make. Adapted from Bon Appetit.
Ingredients
- 4 chicken breasts small skinless and boneless or cutlets
- 3 cloves garlic
- 2 Tbsp butter
- ½ cup white wine
- ½ cup broth chicken or veggie
- 1 Tbsp tarragon, fresh chopped
- 2 Tbsp heavy cream
Instructions
- Heat small nonstick skillet over medium heat and add garlic. Cover and cook, turning occasionally, until brown spots appear, and the garlic is tender when pierced with a sharp knife, about 9-10 minutes. Remove from heat.
- Sprinkle chicken with salt and pepper. Melt butter in a large nonstick skillet over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side (depending on the thickness of the breasts). Transfer chicken to a plate, do not clean the skillet.
- Peel garlic. Add garlic and wine to the skillet; cook until the liquid is reduced by about half, mashing the garlic with a 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. Transfer to serving plate and spoon sauce over.