12346 Chicken Breasts with Garlic Wine Serves 4 Wed Aug 06 01:04:45 -0700 2008 Tue Feb 03 05:12:09 -0800 2009 Licensed http://www.chow.com/recipes/12346 Tue, 03 Feb 2009 13:12:09 GMT Chef michel trama runs one of the French Southwest's culinary treasures, Les Loges de l'Aubergade, a stylish three-star restaurant in the region of the Agen. There he produces ethereal, flawlessly balanced dishes using local products. This deceptively simple recipe includes chicken breasts coated in a sweet nutty flavored sauce made with garlic-infused white wine.

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  • Make the Garlic Wine 1 to 2 days in advance.
  • Trim the chicken breasts and cut away fat and sinews. Remove the thin fillet that looks like a long strip on the boned side (Save these strips in the refrigerator or freezer for use at some other time for a quick sauté.) Place the chicken breasts between sheets of plastic wrap and flatten lightly with a rolling pin. Season with salt and pepper. Dredge the breasts in flour, shaking off the excess.
  • Heat the clarified butter and oil in a large skillet over moderately high heat until sizzling. Add the chicken breasts and on both sides, until lightly browned and just cooked through, about 5 minutes. Transfer the chicken to a platter and cover with foil to keep warm.
  • Discard all but 1 tablespoon fat from the skillet. Add the tarragon and cook over gentle heat for 10 seconds. Deglaze with the garlic wine and ⅓ cup water and bring to a boil. Add the cream and boil to reduce until thick enough to coat a spoon. Adjust the seasoning with salt, pepper, and more tarragon to taste. Pour the sauce over the chicken and serve at once.
  • Halve the garlic cloves. If you see any green shoots, remove them. Put the garlic, thyme, tarragon, and crushed peppercorns in a 1-pint canning jar.
  • Bring the wine to a boil in an enameled or stainless-steel saucepan. Pour over the garlic and seasonings in the jar. Let cool, then cover and refrigerate for 1 to 2 days.
  • Strain the wine through cheesecloth and return to a clean jar; discard the solids. Cover and refrigerate until ready to use.
    • ]]>     http://www.chow.com Paula Wolfert 50 Main ¾ cup Garlic Wine (page 150)

    ]]>     4 boneless chicken breast halves, skin on

    ]]>     Coarse kosher salt and freshly ground pepper

    ]]>     Flour, for dredging

    ]]>     2 tablespoons clari.ed butter

    ]]>     1 tablespoon extra virgin olive oil

    ]]>     2 teaspoons fresh tarragon, plus additional for seasoning

    ]]>     ⅓ cup heavy cream

    ]]>     9 garlic cloves

    ]]>     2 sprigs of thyme

    ]]>     2 sprigs of tarragon

    ]]>     ¼ teaspoon freshly crushed

    ]]>     peppercorns

    ]]>     1 cup dry white wine

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