Reviewed: Oct. 9, 2006

OMG this was excellent! Only change I made was to follow the advice of other raters, and double the sauce. I used 1/2 pint of heavy cream, 2 Tablespoons of Dijon mustard, and about 2 tsp of tarragon. The chicken itself was moist, and tender, and the sauce is made seperately and can be served on the side as necessary (for picky eaters like my two kids). It was delicious! My hubbie was mad that I only made 4 chicken breasts, because we wished we had leftovers. This one is definitely a keeper. Thanks!

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Laurie

Cooking Level: Intermediate

Home Town: Marshalltown, Iowa, USA

Living In: Davenport, Iowa, USA

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Reviewed: Oct. 5, 2006

Awesome! A very different taste compared to your tradtional seasonings/spices. I will make this again.... Kudos!

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Ruineee

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Reviewed: Oct. 3, 2006

I love this recipe. It is so tasty and simple.

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sinead

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Reviewed: Sep. 25, 2006

This recipe is excellent. Like one of the people below, I made the following changes. I rubbed the chicken with some mustard and let it hang out in the fridge for awhile. Then floured the chicken and fried it on the stove and then set it aside. Then I deglazed the pan with a little wine and cooked some garlic, onions and mushrooms until they were almost done. I added the cream, mustard and tarragon and cooked that for five minutes before pouring the mixtured over the chicken and serving. Everyone thought it was excellent. I will definately make this again.

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Jeanie

Cooking Level: Expert

Home Town: Mclean, Virginia, USA

Living In: Sterling, Virginia, USA

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Reviewed: Sep. 18, 2006

This was easy and delicious! I didn't have tarragon on hand so I used dried thyme and rosemary.

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Kim H.

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Reviewed: Sep. 17, 2006

I guess I have to join the minority on this one, because I thought the sauce was really bad. Althoug this was a quick and simple meal to prepare, this recipe will not find its way into my recipe box.

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HOWARDALUM

Cooking Level: Expert

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Reviewed: Sep. 15, 2006

We enjoyed this immensely. Very easy to make. Definitely need to double the sauce. I served with wild rice pilaf and, if desired, spooned the extra sauce over it. Would recommend it highly.

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RJG

Cooking Level: Expert

Home Town: Melvin, Iowa, USA

Living In: Merriam, Kansas, USA

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Reviewed: Sep. 14, 2006

At first I didnt understand. Ive never made something with high ratings that went so bad. I read over the other reviews and I see a lot of people have not made this recipe as is. People have made their changes and then rated the recipe 4-5 stars, so I really think this 5 star rating is way off. Way too strong of a mustard taste for me. I tried again with less mustard and garlic and served it over chicken stuffed with prosciutto and smoked gouda. It went better with it but I still dont think its that great. Wont be making it again.

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Kim

Cooking Level: Expert

Home Town: Malaga, New Jersey, USA

Living In: Blackwood, New Jersey, USA

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Reviewed: Sep. 12, 2006

This was excellent the only thing i did different was i cut the chicken Breasts in half so they weren't so thick and it was still very good and went well with mashed potatoes i will be making this again

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Teresa

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Reviewed: Sep. 11, 2006

I liked this recipe. It was simple, relatively quick and tasty in a different way then the usual flavors we eat. My husband is diabetic, so I made a few healthy changes--- Smart Balance instead of the butter, and low fat milk instead of the heavy cream. I too doubled the sauce amount, added a squeeze of 1/4 of fresh lemon and a splash of white wine, along with a small red onion cut into strips cooked in the oil after removing the chicken but before adding the sauce, cooking until tender. I did thicken the sauce a little with some corn starch. Even with the healthy changes, this dish came out very tasty, and even my young sons cleaned their plates and asked for more. I will make this one again. Thanks!

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Nicole S.

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Menifee, California, USA

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Reviewed: Sep. 10, 2006

It was very good, I hate to rate a recipe with a lot of changes to it...so next time I make it I will consider other reviewers suggested.

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KERIS1172

Cooking Level: Intermediate

Home Town: Mentor, Ohio, USA

Living In: Hambden Township, Ohio, USA

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Reviewed: Sep. 10, 2006

This was good, but I thought it would have more flavor.Very easy to make.Didn't have heavy cream so I used fat free half & half.(all that I had) Thickened it with a tiny bit of corn starch. Maybe the heavy cream gives it more flavor. Will try again.

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Karen

Cooking Level: Intermediate

Home Town: Sharonville, Ohio, USA

Living In: Fairfield, Ohio, USA

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Reviewed: Sep. 10, 2006

This recipe is so easy and tastes like you have spent a lot of time. I also doubled the sauce and prior to adding cream, sauteed mushrooms and gr onions scraping up the brown bits. Then added the cream and dijon. Delicious. Will make again and again.

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katv

Cooking Level: Expert

Living In: Calgary, Alberta, Canada

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Reviewed: Sep. 9, 2006

This dish was very tasty, but not one that I'd make very often.

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Dena

Cooking Level: Expert

Home Town: Griffin, Georgia, USA

Living In: Macon, Georgia, USA

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Reviewed: Sep. 8, 2006

This recipe is delightful! Next time I make it, I will make more sauce.

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Sharyn

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Reviewed: Sep. 8, 2006

I followed the advice of others, and doubled the sauce, which is a must. I also added mushrooms, and wished I would have added twice as many! I couldn't find any fresh tarragon, but read that it has an anise flavor, so I used fennel instead. It didn't really add anything, but it didn't take anything away, either. Served the chicken over fettucini noodles, and it made an easy weeknight dinner.

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DEBORAHM4

Home Town: Farmington, New Mexico, USA

Living In: Orem, Utah, USA

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Reviewed: Sep. 7, 2006

My family LOVED this recipe- even my picky 14 year old!! I LOVED the simplicity of it! I will definitely make this again!

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AJERNIGAN

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Reviewed: Sep. 7, 2006

This is very good but I doubled the "cream" part to have adequate sauce for serving with rice

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BETHBEAL

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Reviewed: Sep. 7, 2006

Very good recipe with great results for a quick, last-minute meal. I, too, marinated the chicken in the dijon mustard and spices (I substituted rosemary for the tarragon I didn't have on hand) and then dredged them in plain bread crumbs. My husband and even kids really liked this. And the best part for me, if you have chicken breasts, then all other ingrediants are probably already in your fridge/pantry.

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Eliebeck

Cooking Level: Expert

Home Town: Amarillo, Texas, USA

Living In: New Market, Virginia, USA

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Reviewed: Sep. 7, 2006

After noting MANY suggestions from other reviews I agree this is a VERY GOOD recipe. I totally agree that More Sauce is a MUST, as well as using FRESH tarragon. I marinated the chicken with White wine and Lemon Juice. Flour and seasoning before browning was a good suggestion, as well as adding garlic and onion to the sauce for alittle more depth in taste. I served this over rice, but will try pasta next time, as the rice acted like a "sponge" and soaked-up the sauce too much. Over-all my family liked it alot, and whould be open to having it again. I would make ALOT more sauce. I did double the recipe for sauce this time and it still wasn't enough for my guys.

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