2. 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.
3. Heat the clarified butter and oil in a large skillet over moderately high heat until sizzling. Add the chicken breasts and sauté 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.
4. 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 1/3 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.
Makes 1 cup
1. 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.
2. 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.
3. Strain the wine through cheesecloth and return to a clean jar; discard the solids. Cover and refrigerate until ready to use.
Adam Rapoport, editor in chief of Bon Appetit magazine and the website www.bonappetit.com, knows his way around a grill. He has edited an entire book on the subject: The Grilling Book: The Definitive Guide from Bon Appetit.