1 T. olive or vegetable oil
2-3 t. crushed garlic (depending on your taste)
3 or 4 boneless chicken breasts, pounded to uniform thickness
salt, pepper
3/4 c. heavy cream
1 T. dried tarragon | | | Sauté the crushed garlic in the olive oil over medium heat, taking care not to burn the garlic, until the oil has been flavored - just a few minutes is long enough. Remove the garlic from the skillet so it doesn't burn, but don't throw it out. Turn the heat to medium-high. Season the chicken breasts very well with salt and pepper and brown in the olive oil. Once very well browned on both sides, skim off any extra oil from the pan. Keeping the heat on a medium-high setting, add the heavy cream to the pan and scrape up any browned bits on the bottom of the pan. Reduce the heat to low, return the reserved garlic to the skillet, add the dried tarragon - cover and cook at a low simmer for 15-20 minutes or until cooked through. |
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