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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Amycooking


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Reviewed: Jul. 9, 2008

I did not care for this.

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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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auntbeast

	Cooking Level: Intermediate Living In: Tampa, Florida, USA
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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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dewdsblondie

	Cooking Level: Expert Living In: Coeur D Alene, Idaho, USA
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Reviewed: Jan. 11, 2007

This was boring, tasteless, bland in the extreme. Even after adding several tablespoons of dijon mustard, more cayenne, and extra tarragon, this still didn't taste nearly as good as other Chicken Tarragon recipes I have tried.

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SPARKLER8666

	Cooking Level: Expert Home Town: Grand Rapids, Michigan, USA Living In: Lebanon, Oregon, USA
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Reviewed: Oct. 15, 2006

I was looking for a recipe to use up some of the Tarragon in my herb garden before it gets too cold. When I saw the review that said this recipe was bland I thought "this might be the one" because Tarragon is subtle. Used chicken breast strips, butter and olive oil, sauvignon blanc, and by luck of draw had goat cheese on hand instead of sour cream. Used more tarragon than called for in the recipe and a little less wine. Didn't need any cornstarch. Great flavor! Served with yellow (dry) sweet potato and herbed green beans. Sweetness from onions offset well by tartness of wine and cheese - but not too strong, so tarragon comes thru just fine. Also if you're using breast strips, you don't need to cook as long - mine was done after simmering 25 min. Very quick and easy - will definitely make again - probably for company.

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cooknman


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Reviewed: May 23, 2006

Neither my husband nor I enjoyed this dish very much. I only had chicken breasts on hand, so I took the other reviewers' advice and cut them into strips and browned them. I followed the directions to the letter, and even went out and bought fresh tarragon and a nice bottle of sauvignon blanc to use. It smelled delicious while cooking, but it tasted incredibly bland. Maybe I should have added more garlic or tarragon? The only thing that saved this dish was drinking the left-over wine. I won't be making this again.

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KRISTEN H

	Cooking Level: Intermediate Home Town: Tacoma, Washington, USA
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Reviewed: May 13, 2006

This was very good, I used chicken strips also, there was plenty of sauce and it didn't need to be thickened. Will definately make again Thanks

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bcastellano

	Cooking Level: Expert Home Town: Dade City, Florida, USA Living In: Albany, New York, USA
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Reviewed: Apr. 7, 2006

This dish was fantastic! My family loved it, we will have this again and again! The only thing I did different was instead of a dry white wine, I used sherry, it was delicious.

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Michelle

	Cooking Level: Intermediate Home Town: Petersburg, Pennsylvania, USA Living In: Huntingdon, Pennsylvania, USA
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Reviewed: Mar. 20, 2006

this was great. My whole family (5) liked it. The only things I did different is that I used chicken breast cut into strips. Everyting else I did by the recipe.

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Carrie L.


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Reviewed: Mar. 15, 2006

Really nice and simple recipe. Tastes delicious, a real winner even with picky eaters!

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alisonh


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Reviewed: Mar. 10, 2006

Made this last night. Heavenly. Had only 3 skinless, boneless chicken breasts so sliced them into strips, browned them in batches. If time and/or calories are a concern, this would be the way to go. I rarely cook chicken with skin and also cooks much faster without bone. As I had only dried tarragon, I used a heaping Tbsp. which I rubbed quickly between my palms as I threw it in the pan. Had a few strips of red and orange sweet peppers needed using up, so I threw them in for a dash of colour. I did not need the cornstarch to thicken and there was plenty of sauce. I just plain forgot the sour creme which I will try not to next time. Believe me there will be a next time! Tender, dream taste, and once the slicing and chopping are over goes fairly quick. Bronwyn, this is a winner, thanks!

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DRAGNLAW

	Cooking Level: Intermediate Home Town: Hamilton, Ontario, Canada
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Reviewed: Oct. 16, 2005

The tarragon marries perfectly with the chicken and smells terrific as it's cooking. I use a pack of thighs instead of a whole bird, beacuse they turn out so moist. Be sure to leave the pieces alone in the pan until they are nice and brown- don't move them around. You want all those brown bits in the bottom of the pan. I agree Sauvignon Blanc is the wine to use. I serve mine over cooked rice instead of potatoes. The end result is worth every minute of the prep time for this yummy meal.

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Alycia


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Reviewed: May 3, 2005

This is a delicious recipe! The recipe calls for a DRY white wine, Sauternes is a very sweet wine, it would not be the optimal wine for this sauce. I used a Sauvignon Blanc, but any DRY white wine would do well. Yum!

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MRSMILNE


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Reviewed: Feb. 8, 2004

Very easy & fragrant chicken recipe. I would use a different white wine tho-I used a sauterne & it didn't lend itself to the subleties of this dish. My picky son asks for this dish frequently!

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SAINTFLOWER


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Chicken In a Tarragon Sauce

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