Reviewed: Mar. 3, 2011

Easy to follow recipe, and fairly healthy. I used chicken breasts cut into strips which cooked much quicker. Delicious!

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Reviewer:

Americaz

Cooking Level: Intermediate

Reviewed: Feb. 14, 2011

I have made this twice, but used chicken breasts instead of a whole chicken. I cut each chicken breast in half to cut the cooking time even more. Simple, elegant, and delicious!

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Reviewer:

anna from NJ

Reviewed: Nov. 2, 2010

Yummy! I used bone-in chicken breasts instead of a whole chicken. Next time, I will make it with chicken thighs instead.

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2 users found this review helpful

Reviewer:

Jeanette

Cooking Level: Intermediate

Home Town: Durham, North Carolina, USA

Living In: Youngsville, North Carolina, USA

Reviewed: Oct. 10, 2010

horriable unedible

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Reviewer:

zelda

Reviewed: Nov. 18, 2008

Should have been a 5 star but I added some scallops, crab meat and shrimp to the sauce. The added liquid made it more of a gravy. Deserves a 5 star for flavour. Well received by guests.

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Reviewer:

JMCoopruden

Cooking Level: Expert

Home Town: Prince George, British Columbia, Canada

Living In: Las Vegas, Nevada, USA

Reviewed: Oct. 15, 2008

Not too bad. Tasted like it was missing something, though. Rather bland.

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Reviewer:

Sina85

Cooking Level: Intermediate

Living In: Manhattan, Kansas, USA

Reviewed: Aug. 1, 2008

Absolutely loved this recipe. Once the sauce was finished, I added it to the chicken in a slow cooker for several hours and it was delicious!

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5 users found this review helpful

Reviewer:

Amycooking

Reviewed: Jul. 9, 2008

I did not care for this.

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Reviewer:

BRAVEANDCRAZY

Cooking Level: Expert

Living In: Gatineau, Quebec, Canada

Reviewed: Sep. 24, 2007

After looking over the recipe, I knew I'd be serving it over rice and was concerned about everything being too pale. I pounded out some chicken breasts and deep fried them with italian bread crumbs. Instead of wine, I used sherry. I added just a tiny bit of fennel seed to it, as the onions and tarragon was cooking, it smelled like it would be a good fit and it was. I set the fried chicken over rice and then spooned over the tarragon sauce. The crispiness of the chicken really helped this recipe not be so...homogeneous.

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Reviewer:

auntbeast

Cooking Level: Intermediate

Living In: Tampa, Florida, USA

Reviewed: Jan. 17, 2007

This is really good! I did what several others did and used boneless skinless chicken breast cut into strips. I simmered the sauce for 25 minutes but didn't put the chicken in until the last several minutes.The sauce reduced quite a bit. I added quite a bit more sour cream and even milk! I wanted more sauce to serve over rice. This is really really good!

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