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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 reduce
by half, 1-2 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, 1-2 minutes. Transfer chicken to plate and spoon
sauce over.
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