Reviewed: Jan. 20, 2010

This was a pretty tasty dish. I'll make it again. The lemon juice and fresh tarrigon make the vegetable bed of this meal very very tasty.

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7 users found this review helpful

Reviewer:

Kelly Mc

Reviewed: Dec. 21, 2009

I love this recipe. It's quick, easy, and always works in a jam (if you have zucchini and carrots on hand, which I always seem to). It's one of my favorites!

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6 users found this review helpful

Reviewer:

Audra Marvin

Reviewed: Aug. 26, 2008

This did not turn out how we hoped. I didn't like the smell when I took it out of the oven and my family and I did not eat it.

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7 users found this review helpful

Reviewer:

Lisa

Reviewed: May 18, 2008

This is very tasty recipe! I grated the carrots and zucchini. I melted the butter in a microwave oven and then mixed it together with the tarragon, lemon juice, salt and pepper in a food processor before pouring it over the chicken and vegetables. I also browned the chicken in vegetable oil, rather than butter. Other than that, I made the recipe according to the instructions. Everything was cooked in the given time.

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9 users found this review helpful

Reviewer:

KRISTON SCOTT

Cooking Level: Intermediate

Home Town: Bartlesville, Oklahoma, USA

Living In: San Antonio, Texas, USA

Reviewed: Feb. 24, 2008

This was a simple recipe. My husband liked it but I didn't care for it. This was the first time I had cooked with tarragon and I do not care for the scent of it at all.

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Reviewer:

Crystal Clear

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Queens, New York, USA

Reviewed: Mar. 1, 2007

I thought the recipe was excellent, I didn't have zucchini, but I used celery, extra mushrooms, and blanched baby red potatoes. I found that I needed to cook for an hour at a 375. I will definitely make this recipe again

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3 users found this review helpful