Chicken with tarragon and quick roasted garlic

3 large unpeeled garlic cloves
4 small skinless boneless chicken breast halves or cutlets
2 tbsp ( 1/4 stick) butter
1/2 cup dry white wine
1/2 cup low salt chicken broth
1 tbsp fresh chopped tarragon
2 tbsp heavy whipping cream

Heat small non stick skillet over med heat. Add garlic. Cook until browned in spots and tender when pierced turning occasionally 9-10 minutes. Transfer to work surface to cool.

Sprinkle chicken with salt and pepper. Melt butter in large non stick skillet over med high heat add chicken and cook until browned and cooked through, 4-5 min per side. Transfer tp plate do not clean skillet.

Peel garlic. Add garlic and wine to same skillet. Cook until reduced by half mashing garlic finely with a fork about 1minute add broth and tarragon and until liquid is reduced by about half -1-2 minutes. Add cream and simmer to sauce consistency about 1 minute. Return chicken to skillet with any accumulated juices. Simmer to hear through, turning occasionally 1-2 minutes. Transfer chicken to plate spoon sauce over

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