Reviewed: Oct. 16, 2011

This was very good. I used olive oil to brown the chicken and then removed it to the oven to keep warm. I used onions and added them and the garlic to saute. Added sliced mushrooms with the onions and garlic and then deglazed the pan with the chicken stock. I let it reduce to half and added the cream and reduced again. Added the breasts back to finish cooking.

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Reviewer:

Willow67

Reviewed: Oct. 5, 2011

I'm making this again tonight, by request - my husband loves it. I did make one change however; I used Philadelphia cooking cream (plain) instead of the cream - adds great richness. I serve it over brown rice and a green veggie on the side - yummy!

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2 users found this review helpful

Reviewer:

DawnInFlorida

Cooking Level: Expert

Home Town: Natick, Massachusetts, USA

Living In: Boca Raton, Florida, USA

Reviewed: Sep. 28, 2011

this was really easy to make and very good! the only thing i had a problem with was the sauce. it was too watery. will make again but figure out a way to thicken.

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Reviewer:

blevande

Cooking Level: Intermediate

Reviewed: Jun. 26, 2011

Very tasty!! Follow the rules about not spraying a non-stick pan, but as for the dish itself, very flavorful and easy to make. Like to couple with side dish of broccolini. didn't have chicken broth, so I fudged it with some boullion and water, added a little extra boullion into the sauce for some extra flavor.

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Reviewer:

Kudra

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Cooking Level: Intermediate

Home Town: Culver City, California, USA

Living In: South Lake Tahoe, California, USA

Reviewed: May 6, 2011

We love this recipe! I can't stop making this. It's a hit. But, I use whatever onion I have instead of shallots. I also use whatever milk I have or evaporated canned milk. I've used fresh tarragon once and I prefer it but I also have dry tarragon in the cabinet and it's fine.

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3 users found this review helpful

Reviewer:

NANSEAB

Cooking Level: Intermediate

Home Town: Santa Ana, California, USA

Living In: Anaheim, California, USA

Reviewed: Apr. 4, 2011

This would be really good if your a fan of Tarragon... tried it for the 1st time and it's an acquired taste!

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Reviewer:

amyredd

Reviewed: Mar. 21, 2011

Served to my Gourmet dinner club members. Very yummy but I found the sauce a bit too runny so added a little flour to thicken.

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Reviewer:

theseamstress

Cooking Level: Expert

Home Town: Coquitlam, British Columbia, Canada

Reviewed: Mar. 13, 2011

A recipe worthy to serve a king. I used 1/2 package of Costco's cooked chicken breast for two of us but made a full recipe of sauce. I used more cream more shallots and more tarragon. Just delicious! Could use a bit of flour to thicken sauce.

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Reviewer:

Marcy

Reviewed: Mar. 11, 2011

tarragon yummy sauce, make again, add mushrooms next time

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Reviewer:

Juny

Cooking Level: Intermediate

Living In: Markdale, Ontario, Canada

Reviewed: Mar. 10, 2011

Loved this recipe! Highly recommend doubling the sauce and serving with a pasta such as penne, bow tie or something else that will 'hold' the sauce'. I breaded the chicken lightly with flour, lemon pepper and garlic seasoning. Fried in olive oil in a fairly hot pan, set chicken aside. Added a Tbsp of butter and a tsp of additional flour and whisked until flour is slightly browned. Deglazed pan with the stock and added all the other ingredients and put ckicken back into pan to finish cooking on a medium low heat. I turned every couple minutes (my breast pieces were pretty thick) to coat the chicken while it finished cooking. You may need to add more stock or cream (1/2 in half in my case) if the sauce is thickens too much or starts to brown.

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6 users found this review helpful