Run, Chickens! Richie's Got A New Recipe!

Bon Appetit thoughtfully includes calories per serving - 270; fat 12 grams and fiber - 0.

Chicken with Tarragon and Quick-Roasted Garlic

Richie had to go out and buy the tarragon.  He remarked that none of his other recipes called for it and I replied that tarragon is considered kind of exotic in most circles.  In fact, the only other tarragon dish I can think of is Béarnaise Sauce.  Quickly followed by the thought that this dish could use a little of it on the table.  So -

CHICKEN WITH TARRAGON AND QUICK-ROASTED GARLIC
3 large, unpeeled garlic cloves
4 small skinless, boneless chicken breasts
2 T butter
1/2 cup dry white wine (Chardonnay in his case)
1/2 cup chicken broth
1 T tarragon
2 T heavy whipping cream (omitted)

Roast the garlic cloves in a small saucepan.  When it's brown in spots and you can easily pierce it, take it out of the skillet and set it aside to cool.

Next sprinkle each breast with pepper and sauté it in the butter until browned.  Set aside

Peel the garlic (slit it and squeeze is easiest) put it in the now-empty small skillet and add the wine and mash them around together and cook until this sauce is reduced.  Then add the broth and tarragon and simmer a bit.  Put the chicken in the sauce to re-heat and serve.

BEARNAISE SAUCE (OPTIONAL)
1/3 cup white vinegar
2 T tarragon
2 egg yolks
4 oz. cubed butter

Boil the vinegar and tarragon together, reducing by half.  Set aside to cool 'way down because next you're going to beat in the egg yolks and they will scramble if the sauce is hot.  That accomplished start beating in the butter cube by cube.  When it looks glossy or creamy, it's done.  Serve on the side in a little pitcher or a bowl and spoon.

Merci, Bon Appetit