This dinner is coming to you in a short time (25 minutes total) and therefore, is an easy during-the-week dinner. Add a salad, vegetable and you’re done.
- 3 large, unpeeled garlic cloves
- 4 small skinless, boneless chicken breast halves or cutlets
- 2 tbsp. butter
- 1/2 cup Chardonnay wine
- 1/2 cup chicken broth
- 1 tbsp. fresh chopped tarragon
- 2 tbsp. heavy whipping cream
Heat a small nonstick frypan over medium heat. Add the garlic, cover and cook until browned in spots and tender when pierced. Turning occasionally (8-10 minutes). Transfer to a work surface and cool.
Melt butter in the frypan and add the chicken, cooking until browned and thoroughly cooked. Remove chicken to a plate (do not clean the frypan before the next step).
Peel the garlic and add the garlic and wine back into the frypan, mashing the garlic with a fork (about 1-2 minutes). Add the broth and tarragon, simmer until it has reduced by half. Add the cream and simmer for about a minute. Return the chicken back into the pan and heat through. Transfer to a plate and spoon the sauce over.
What did I tell you? Easy and yummy….
