Sauced

Last night, I made broccoli to go with our chicken. But despite the raisins and garlic I added, it just wasn't quite right. So, inspired by the recent cooking class Tony and I attended two weeks ago with my parents and siblings in Portland, I decided to try my first pan reduction sauce.
Should you wish to make such a sauce yourself - and I suggest you do, they are delicious! - simply follow this step-by-step guide (use whatever amounts are appropriate for the number of servings you need):

1. Brown, and thoroughly cook, your chicken. Remove to a plate.

2. Add garlic and cook until fragrant.

3. Add Madeira.

4. Allow the wine to release the brown bits.

5. Deglaze the pan.

6. Simmer until reduced to a syrupy consistency.

7. Add tarragon.

8. Reduce heat and add cream.

9. Stir to combine.

10. Cook to desired consistency and remove from heat.

11. Drizzle over chicken and broccoli and ENJOY!