Made this last night. It’s one of those recipes that will make your kitchen smell fantastic. Its only flaw is that, where I found it, it was unclear how many it fed. I mean, yes, it says 4 pieces of chicken, but it tells you to use 4 chicken breast halves or cutlets. I had a package of little cutlets, so I used a couple of those, 3 actually, and it was all right, but having a wee little chicken cutlet is enough for me. It might not be for other people. So I guess the recipe as I’ve got it here is for 2 people who don’t need a whole lot of food, or who are having plenty of other stuff along with it.
Garlic and Tarragon Chicken
2 cloves garlic, whole and unpeeled
2 or 3 chicken cutlets
1 tbsp butter
1/4 cup white wine
1/4 cup stock, chicken or vegetable (I used veggie, because I had my own homemade sitting in the freezer, but y’know, whatever)
1/2 tbsp fresh tarragon, chopped
1 tbsp milk
Put your still-unpeeled cloves of garlic in the pan you’re going to use – no reason to use another pan – and heat them over medium heat, turning occasionally, for about 10 minutes.
Take them out to cool.
Melt the butter in the pan.
Pop the chicken in and season it with salt and pepper.
Cook for 4 or 5 minutes a side, until it’s cooked through (or very nearly – you’re only going to cook it another minute or two, later on).
Take the chicken out of the pan, and squeeze out the garlic from their peels into the pan.
Add the wine as well and mix them together, mashing up the garlic with the back of a spoon – I use a wooden paddle, and that smashed very nicely.
Simmer for about 1 minute.
Pour in the stock and tarragon and continue simmering for another minute or 2.
Stir in the milk and cook for another minute or 2, or until the sauce is a consistency that you like.
Pop the chicken back into the pan and cook until heated through, about 2 minutes.
Serve with sauce drizzled over the chicken.