Reviewed: Apr. 16, 2012

I have not tried this yet, but I love tarragon with chicken. And I noticed this is a fairly healthy recipe. I wish all recipes would post more healthy recipes, some that come across here are to high in sodium, cholesterol and fats.

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Reviewer:

Beverly

Cooking Level: Expert

Home Town: Chino, California, USA

Living In: Garland, Texas, USA

Reviewed: Jan. 20, 2012

Finally! A good REAL recipe with no "cream of" anything soup! Thank you!

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Reviewer:

lorig

Cooking Level: Intermediate

Reviewed: Dec. 13, 2011

I have made this twice now. Once with BLSL breasts and once with BLSL thighs and I have to say I liked the thighs better. They have more flavor than the breasts and blend with the sauce beautifully. I suggest making rice or mashed potatoes so you can take advantage of the extra sauce because it does make a lot. Thanks, Blancdeblanc, this is a keeper.

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Reviewer:

BigShotsMom

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Long Beach, New York, USA

Reviewed: Oct. 16, 2011

WOW!! I added mushrooms, and was out of wine, so I used a little extra broth. I did everything else exactly as written. Absolutely DELICIOUS!! Thank you very much for this recipe!

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Reviewer:

Janet Bridges

Reviewed: Jul. 7, 2011

Wow, this was yummy! Per PP's comments, I pounded the chicken breasts flat and doubled the sauce - so glad I did! I served this over couscous and it was so good!

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Reviewer:

cookntaste

Cooking Level: Expert

Living In: East Greenville, Pennsylvania, USA

Reviewed: Jul. 3, 2011

Easy and quick to make, and my family ate them up. Nobody was wowed, though. The sauce was a little thin, so I might add some cornstarch next time. Thanks!

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2 users found this review helpful

Reviewer:

susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

Reviewed: Jun. 30, 2011

This was pretty good. It was a little too rich for me though, I couldn't finish mine.

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2 users found this review helpful

Reviewer:

kellieann

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Jun. 27, 2011

No "ifs, ands or buts" about it - this is absolutely a beautiful, 5-star perfect dish and frankly, I'm surprised more people haven't discovered it. I added some garlic along with the onion and doubled up on the sauce but I didn't and wouldn't alter anything else about this recipe at all. Why mess with perfection? Everything is right with this recipe from the ingredients, to the instructions for its preparation, to the cooking time. And it is just SO delicious! The chicken is moist and tender and the sauce rich and velvety smooth, with well chosen ingredients that all combine into something simply sublime - how can you go wrong with a sauce made pf chicken broth,wine, Dijon, sour cream and tarragon? Hubs and I were really impressed - but more important, we thoroughly enjoyed every bite.

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19 users found this review helpful

Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Nov. 21, 2010

This is great, it reminded me of sitting in French Bistro and enjoying a similar dish. Home Run.

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8 users found this review helpful

Reviewer:

Jjrobertsn

Reviewed: Sep. 22, 2010

I will make this again. I do think that pounding the chicken breasts flat and adding mushrooms would be good improvements, but, as-is, the recipe is a keeper. FYI, I made the same amount of sauce for half the amount of chicken, and I am glad I did.

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14 users found this review helpful