Reviewed: Apr. 23, 2009

Used half and half instead of cream. Turned out great.

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Reviewed: Apr. 8, 2009

Wonderful! I cooked it for my family and it was a big hit. I added more garlic, some onions and some sun dried tomatoes just for some extra flavor. It was amazing!

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t_bolt

Cooking Level: Expert

Living In: Fort Bragg, California, USA

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Reviewed: Apr. 6, 2009

I made this for dinner tonight and it was gone in seconds with a request that I make it again!:) Great simple recipe for the entire family.

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mscarlie

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Reviewed: Apr. 2, 2009

This recipe is very good! I was pleasantly surprised with the sauce and it goes very well with mashed potatoes. My 2 1/2 year old devoured this dish as well as the rest of my family. I did make some changes ~ based on my family's preferences. I dredged the chicken in seasoned flour, used canned condensed milk (as I discovered my cream had expired), sauted a handfull of chopped shallots and baby bella mushrooms, and sprinkled the finished dish with fresh snipped parsley. The end result is definately company worthy! I will be making this again for sure!

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diana

Cooking Level: Expert

Living In: San Francisco, California, USA

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Reviewed: Mar. 30, 2009

I doubled the amount of cream used to make more of the sauce. Delicious!!

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KT

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Reviewed: Mar. 28, 2009

I cannot believe something so simple tastes so unbelievably delicious! This dish was absolutely wonderful, and we thought the sauce was so tasty that we can't wait to make it again and try it with salmon. So easy, but so fancy... a perfect supper for the family, but just as impressive for company. I followed the recipe to a T. Served it with fresh steamed asparagus. Next time I'll add something like couscous to the plate for a well-rounded meal. Anyway... the chicken is absolutely fantastic!

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lillianderton

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Reviewed: Mar. 21, 2009

Sooo good! I doubled the sauce recipe and served the chicken sliced over egg noodles - perfect for enjoying all that sauce!

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SSILKES

Cooking Level: Expert

Home Town: Krugersdorp, Gauteng, South Africa

Living In: Redondo Beach, California, USA

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Reviewed: Mar. 15, 2009

very good! I made it like other reviewers by flouring chicken first and using carmelized onions and mushrooms. Tripled sauce. Very rich but it tones down over rice.

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ALANGDALE

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Reviewed: Mar. 10, 2009

This was sooooo good! Melt in your mouth moist. We didn't have fresh tarragon at the store so I went with the dry seasoning. Still great!

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deathbycanon

Cooking Level: Beginning

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Reviewed: Mar. 8, 2009

Onions, mushrooms (preferably Morel) and white whine make this dish a perfect lazy night dinner. Try sautéing the ingredients in truffle oil for a little extra complexity

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Steve Newport

Cooking Level: Intermediate

Home Town: Canton, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Mar. 8, 2009

This was a really good dish. I read the previous reviews, and put mustard on the chicken, let it rest for awhile, then floured the chicken before cooking. I also added the chicken broth and canned mushrooms. This will definitely be a regular meal from now on.

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aunt pam

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Reviewed: Mar. 5, 2009

Super simple and delicious recipe. A real treat for a weekday dinner.

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thebusylittlebaker

Home Town: Wheeling, West Virginia, USA

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Reviewed: Mar. 5, 2009

Great recipe. Quick and easy to make. Wow!

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T

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Reviewed: Mar. 4, 2009

My family loves this one, I am required to make it once a week for them. A Great hit!!

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Tanya

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Reviewed: Mar. 1, 2009

So easy to make and even my 3 year old loves it!! Great recipe, thanks for sharing!

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jnremeta

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Reviewed: Feb. 26, 2009

This is such a tasty, quick, and inexpensive recipe! I absolutely love it. Does anyone have some side dishes they would recommend to pair this with? I'm a little new to cooking and quite put my thumb on what would be perfect with the chicken.

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AC

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Reviewed: Feb. 21, 2009

I used some of the other reviews and grilled the chicken (our preference) and used herbes de provence instead of tarragon (because that's what I had) and I used fat free evaporated milk in place of the cream and it was just fabulous. The chicken was so juicy and cooked perfectly. Hubby said this one needed to be a regular. That's a big vote. Served with brown rice and sauteed veggies.

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sj1384

Cooking Level: Expert

Home Town: Florissant, Missouri, USA

Living In: Lexington, Oklahoma, USA

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Reviewed: Feb. 20, 2009

I used wasabi mustard intstead. It was great!

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Angie

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Reviewed: Feb. 13, 2009

I cooked this for my girlfriend the first time I made her dinner and she loved it. She had me make it again when her mother came into town and again a huge success. I took some tips from some other reviews. This is a new all time favorite.

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trusooner

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Reviewed: Feb. 10, 2009

Very creamy. The dijon mustard really makes this dish stand out. I had never used tarragon before and it smells a little like black licorice which was a bit concerning to me as I am not a fan of black licorice, but not to worry, it tastes delicious!

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