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Reviewed: Aug. 20, 2008

This was...not good. Consistency was very soupy. Flavor was very bland---even the fresh tarragon and the late addition of a dollop of fresh minced garlic could not give it life. However---my husband liked it enough to say he didn't care if I made it again. Oh...and then putting the mess over a scoop of coucous....it makes me shiver to recall. It was an attractive dish, though, if you overlook the soupiness, the red and green and yellow midest the creamy paleness of the sauce.

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Reviewer:

da1bee

	Cooking Level: Expert
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Reviewed: May 27, 2008

I really liked the idea of this recipe so I decided to make some substitutions to accommodate my lactose intolerance, and make it a little healthier. First, I used a container of Tofutti Better than cream cheese mixed with a little chicken stock instead of heavy cream. This worked very well, and I think made it less soupy than some reviewers experienced. I only used 2 chicken breasts and instead added 2 cloves of minced garlic, 1 sliced zucchini and 4 tomatoes. I also added the juice of 1 whole lemon to some israeli couscous. Very good!

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Reviewer:

holarosa


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Reviewed: Oct. 17, 2007

Substituted fresh basil (my favourite herb- i love to smell the bunches in the supermarket - i know - im so weird!!) for the tarragon, and used fresh corn cobs. Kept the recipe as is apart from that tho! Ymuumy chicken recipe that my family really liked, and will probably request again.

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Reviewer:

Ange Rayner

	Cooking Level: Expert Living In: Wyoming, New South Wales, Australia
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Reviewed: Aug. 9, 2007

This is a really delicious recipe. I think using fresh herbs is key for good flavor. I added mushrooms, they work well in this! Good way to use up summer corn & tomatoes.

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Reviewer:

CINDYLOU0702

	Cooking Level: Expert Home Town: Northbrook, Illinois, USA
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Reviewed: Aug. 11, 2005

Even my kids liked this. (They are picky eaters)I did make a few changes. I pounded the chicken first to thin it out. I reduced the amount of chicken broth to 3/4 cup and used less fresh tarragon and the tomatoes I cut up in large pieces.I used 1/4 tsp. salt and 1/8 tsp. pepper.

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Chef Mom R.D.

	Cooking Level: Expert
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Reviewed: Sep. 8, 2004

Not really a terrific recipe in my book. The fresh herbs with fresh tomatoes and fresh squeezed lemon juice were really the only things that this recipe had going for it. It wasn't horrible, but it just didn't have my family or I going nuts over it. I will say that it was quick and easy to make. I agree with other reviews, it was a bit soupy. Not a bad recipe, but I like something with a bit more zing. Really loved what the FRESH herbs and other FRESH ingredients did for this dish, would have rated it much lower otherwise.

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Reviewer:

MrMom


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Reviewed: Sep. 3, 2004

Wonderful flavor, even though I couldn't find fresh tarragon anywhere ( so I used dried leaves). The couscous just soaked up the wonderful sauce. You can play with the ratio of stock to cream, and cut out a little of the fat. Also, try sauteeing your chicken in olive oil, or even non-stick spray to make it a little healthier.

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Reviewer:

Kerry


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Reviewed: Aug. 26, 2004

This was very bland. I do not think I would make this again.

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Reviewer:

SHAZT


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Reviewed: Aug. 18, 2004

This recipe is quick and tasty. I seasoned the chicken breast with tarragon, carraway seeds, thyme, poultry seasoning, red pepper flakes, and seasoning salt before I browned them. I omitted the corn and added a large can of drained french style green beans, sliced red pepper and mushrooms. I didn't have any fresh tomatoes so I substituted the sun dried variety. Once the vegetables have been added, add more seasoning if needed. Add a little of the lemon juice to the chicken for an extra kick. I agree with the last reviewer.. reduce the amount of chicken stock because it's soupy. I also used rice instead of couscous.

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Reviewer:

Recipe Collector

	Cooking Level: Intermediate
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Reviewed: Jul. 11, 2004

Delicious recipe. Cooking with fresh herbs makes a world of difference. I used approximately 1/2 can of stock in the sauce and found it too soupy, I'll use less next time. I couldn't find couscous, so I used yellow rice and it turned out fine. I put the tomatoes in last and heated just enough so they would be warm, not mushy. Will definitely make this again.

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Reviewer:

Valerie

	Cooking Level: Intermediate
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