The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 17, 2008
I made this exactly as written. Turned out fab-u-lous! My teenage son who hates mustard ate this all and asked for more. That is what I call a winner. I would not change a thing about this recipe.
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Cooking Level: Expert

Home Town: Walnut Creek, California, USA
Living In: Reno, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 16, 2008
This was delicious! I doubled the amount of sauce, and used light cream and that worked just fine. I also used fresh rosemary, since we have it growing in our garden. Served it with buttered noodles and cooked broccoli. Very nice dish. UPDATE: I have now made this with heavy (whipping) cream and the result is much better!! The sauce doesn't break or curdle when you use the heavy cream as it does with the light cream. The taste is more intense and my hubby couldn't stop raving about the sauce!! I won't make this often because it is fattening, but when I do I will always use the heavy cream from now on. YUM!
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Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 15, 2008
Very good but tasted a bit bland until I added the salt/pepper seasoning
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 10, 2008
Definitely double the sauce. This is fabulous! I deglazed the pan with some white wine and used dried taragon otherwise followed the recipe exactly. Will definitely make this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Oct. 31, 2008
This recipe is great and easy too. I often will pound the chicken into cutlets for this recipe and sometimes use dried tarragon when fresh is not handy - but either way it's great and my husband and son like it a lot - and they are very picky.
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Living In: Bristol, Rhode Island, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Oct. 24, 2008
If I would've done this right it probably would've been a 5. I read the recipe wrong and put in 2 tsp of dried tarragon instead of fresh. The flavor was way overpowering! Also, instead of cream, I used Silk brand unsweetened soy milk and I omitted the butter and used 2 T of olive oil. I will definitely make it again but with the correct amount of tarragon!
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Cooking Level: Intermediate

Home Town: Roseville, Michigan, USA
Living In: Harper Woods, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Oct. 15, 2008
Pretty good! I added some shallots for extra flavoring, just because I love onions. Thanks!
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Cooking Level: Intermediate

Living In: El Paso, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Oct. 9, 2008
Oh my God, This was delicious. Tarragon is my favorite herb. I didn't have fresh on hand but the dried Tarragon worked just fine. I pounded my breasts as I always do so they would be nice and tender. I also added a can of mushrooms. Great idea of the other reviewer. This is definitely a company dish. My husband raved and that is saying alot for him. He's picky!! Thankyou.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Oct. 9, 2008
This is a really easy recipe, so I'd give it 5 stars just for that. I added mushrooms to mine, but other then that followed the recipe exactly as written. I thought it was good, but the sauce wasn't my favorite.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Oct. 6, 2008
Absolutely delicious. I followed the readers' recommendations about dipping the chicken in flour, using a little bit of white wine to deglaze the pan, adding some garlic and mushrooms... and didn't regret it. I will make this recipe again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Oct. 5, 2008
Wow! I've been growing tarragon for the past couple of years, but this is the first time I've (finally!) cooked with it. Delicious. No additions needed. Served with a side of pasta - there isn't much sauce, but enough to lightly coat 3-4c of pasta for 4 servings total.
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Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Oct. 5, 2008
This was delish! My husband loved it! So quick and easy but plenty of flavor. Next time I may add a little lemon juice and parmesan cheese, or maybe some red wine.
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Cooking Level: Intermediate

Living In: Lafayette, Indiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Sep. 30, 2008
good for something different.
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Cooking Level: Intermediate

Home Town: Eureka, Illinois, USA
Living In: Carbondale, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Sep. 26, 2008
Fantastic!!
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Cooking Level: Professional

Home Town: Fairbanks, Alaska, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Sep. 24, 2008
My boyfriend and I loved this recipe! I followed it as is and i thought it turned out great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Sep. 24, 2008
Absolutely delicious! We all loved it, including my 12 yr old daughter, which says alot. I followed the recipe the first time. I'll play with some of the suggestions next time. I am fairly comfortable in the kitchen, but this was a nice confidence booster for me. yum yum
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Cooking Level: Intermediate

Home Town: Hoyt, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Sep. 21, 2008
Yummy! The Dijon gives the sauce a nice bite.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Sep. 20, 2008
This was very tasty. I took other reviewer's suggestions and dipped the chicken in a flour/seasoning salt/onion powder mixture before cooking. I didn't have any tarragon, so I just sprinkled in some herb de provence. It was quite tasty. Next time I will triple the sauce and serve with rice pilaf. Thanks for a good recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Sep. 19, 2008
Yummmmm!!! I'll admit, I changed a bit. I wanted more sauce to I tippled it (but used 1/2 and 1/2, not cream) I coated the chicken as directed with the Dijon mustard, but added the extra Dijon drippings back in as it was cooking in the sauce. I panned browned the chicken in seasoned flour first too. I don't normally like breasts because they're too dry compared to dark meat. I LOVED these! They were SO moist and yummy!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Sep. 19, 2008
One of the best chicken recipes I've every found. Served it to guests last night, they loved it too. Added a small amount of chopped garlic to the sauce. Absolutely wonderful and EASY!
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