Peel garlic. Add garlic and wine to same skillet; cook until reduced by about half, mashing garlic finely with 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, 1 to 2 minutes. Transfer chicken to plate; spoon sauce over. Serves 4.
Chicken with Taragon and Garlic Sauce Rice and Corn Salad with Lemon Dressing
This recipe will add to your Chicken repertoire with an easy weeknight preparation that packs a lot of flavor into any BLSL* chicken breast you come across. It’s from the most recent issue of Bon Appetit (May 2010). But the really wonderful discovery for me was the Rice Salad that was served along with it. *BoneLess, SkinLess
The chicken is a snap to prepare. You simply pan roast some garlic cloves and while you’re doing that, do all your prep work for the Rice Salad. If you have to make rice, add a little extra time and do that first. I always have leftover rice that I used to toss out. But since I started my love affair with Nasi Goreng, my go-to Malaysian rice dish, I never throw it out. It keeps for a week in the fridge. If you get rice with Chinese takeout, keep it and you can do the same.
The rice salad recipe really is a keeper. You can serve it still warm from cooking or you can cool it completely. Either way it’s absolutely delicious and I can see it becoming a summer favorite since you can vary the vegetables with whatever is in season. Here are the recipes:
Recipe for Chicken with Tarragon and Garlic Sauce
3 large unpeeled garlic cloves
4 small skinless boneless chicken breast halves or cutlets
2 tablespoons (1/4 stick) butter
1/2 cup dry white wine
1/2 cup low-salt chicken broth
1 tablespoon chopped fresh tarragon
2 tablespoons heavy whipping cream
Heat small nonstick skillet over medium heat. Add garlic; cover and cook until browned in spots and tender when pierced, turning occasionally, 9 to 10 minutes. Transfer to work surface to cool.
Meanwhile, sprinkle chicken with salt and pepper. Melt butter in large nonstick skillet over medium-high heat. Add chicken and cook until browned and cooked through, 3 to 4 minutes per side. Transfer chicken to plate (do not clean skillet).
Recipe for Rice and Corn Salad with Lemon Dressing
1 cup long-grain white rice (cooked)
1/4 cup fresh lemon juice
4 tablespoons olive oil, divided
1 1/2 cups fresh corn kernels (cut from 2 ears) or frozen corn kernels, thawed
1 cup chopped fresh poblano chiles or green bell pepper
1 cup diced seeded yellow bell pepper
1 cup 1/2-inch cubes yellow zucchini
1 avocado, halved, peeled, diced
1/2 cup thinly sliced green onions
1/2 cup chopped fresh cilantro
Cook rice until just tender, 12 to 15 minutes. Drain and rinse in cold water. Drain again.
Meanwhile, whisk lemon juice and 3 tablespoons oil in small bowl. Season dressing to taste with salt and pepper.
Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add corn, poblanos, yellow bell pepper, and zucchini. Sprinkle with salt and pepper. Sauté until vegetables are just tender, 6 to 7 minutes; scrape into large bowl. Add rice, avocado, green onions, cilantro, and dressing; toss to coat. Season with salt and pepper. Serves 4.