Chicken With Herbs And Quick-Roasted Garlic

• 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 herbs (such as thyme, rosemary, or tarragon)
• 2 tablespoons heavy whipping cream

1. 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.
2. 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).
3. 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.
4. 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.

garlic, chicken breast halves, butter, white wine, lowsalt chicken broth, fresh herbs, heavy whipping cream

Taken from www.epicurious.com/recipes/member/views/chicken-with-herbs-and-quick-roasted-garlic-50093718 (may not work)