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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Sandy89436

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Reviewed: Sep. 19, 2008

Very good recipe. I did incorporate the modifications suggested by most....deglazed with white wine and sauteed garlic and mushrooms before adding cream. I also used 10% blend instead of heavy cream and just thickened with a very small amount of cornstarch to cut a bit of the fat content. I did find the tarragon a bit overpowering for my taste, and I tend to like a lot of flavour. Next time I will reduce the amount of tarragon a bit.

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nicmacdonald

Cooking Level: Intermediate

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Reviewed: Sep. 18, 2008

Loved it! I took someone else's advice...I sauteed onions and garlic first and tripled my cream/taragon/dijon for a great gravy. I served over egg noodles with the "gravy" and steamed broccoli. My husband usually hates anything close to french food and he really liked it...my 3 and 5 year old liked it, too. will definitely prepare again!

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Lorie

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Reviewed: Sep. 18, 2008

Very yummy! I used dried tarragon since my local supermarket was out and if you are planning on doing the same; I would only use 1tsp if that. I put in about 3tsp thinking I needed more to make up for the fact that it was dried. No need. It's really strong. Even so, it was one of the best dishes I've ever made! Definitely use the flour suggestions. Loved it!

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Janae

Home Town: Idaho Falls, Idaho, USA

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Reviewed: Sep. 18, 2008

I didn't make this exactly as indicated, but it was delicious anyways. Per other suggestions, I added a bit of white wine to deglaze the pan, let that reduce a bit, then added garlic and onion to the pan and let that cook before adding the cream. I also used dried tarragon (about half as much) because I didn't have fresh. It smelled wonderful and tasted just as good. I made mashed potatoes to go with it and the sauce, when mixed in with the potatoes, much improved my run-of-the-mill mashed taters! Thanks so much!

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katiemaytoo

Cooking Level: Intermediate

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Reviewed: Sep. 18, 2008

probably good. overcooket / scorced the pan so the sauce was a bit off and chicken was not moist enough

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Chez Raena

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Reviewed: Sep. 18, 2008

served this up to the family - son-in-law asked for the recipe. i added spring onions and garlic after glazing pan with white wine. also used chick thighs instead of breast as i find they are more moist and cheaper. used full fat cream but would possibly use low fat cream next time just to reduce richness. a hit in this extended household.

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sharkwoman

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Reviewed: Sep. 17, 2008

I made this for my son and my girlfreind tonight, they loved it, my twenty-one year old is hard to please. I only had anise, so I cut the amount in half for the substitution of the tarragon. I made rice and actually doubled the recipe to pour over the rice and chicken. I added a bit of cayenne pepper for a litle kick. Ecellent!!

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jgviolante

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Reviewed: Sep. 16, 2008

Loved the tartness that the mustard lends, and modified the liquid to 1/2 buttermilk, 1/2 2% milk for even more tartness! Used add'l butter/olive oil to increase sauce yield and used about 1 T flour to ensure thickening. Wasn't sure how buttermilk would "cook!" When sauce was hot, added 1/2 c. shredded parmesan. Served over bed of portabello ravioli and blanched green beans. What a treat!

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Karen P

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Reviewed: Sep. 16, 2008

I made this with tilapia, and it was delicious and so simple. I subbed coconut oil for butter, and I followed the sauce recipe exactly, except instead of cream, I used almond milk thickened with cornstarch. It turned out perfectly creamy and so flavorful. A definite keeper!

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Sep. 16, 2008

So this is one of those annoying reviews where it is a 5 star rating because of my changes. However, I would feel like a fraud if I claimed this recipe as my own given many of the similarities to this one! I first covered the chicken with dijon mustard and let sit for an hour. I then sauteed one onion and three minced garlic cloves in oil and butter. I lightly floured the chicken and browned on each side for 5 minutes per side. I deglazed the pan with 1/2 cup white wine and let reduce. I added a 1/4 cup of chicken broth, covered and simmered for 20 minutes. I combined the cream with the mustard and tarragon, removed thre chicken from the pan and kept warm. I added the mustard mix to the browned bits in the pan to create the sauce. I returned the chicken to the pan. Outstanding! I literally ran my finger across the pan and liked more sauce before washing the pan!

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HLyn76

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Reviewed: Sep. 16, 2008

Great recipe! As suggested by others, I dredged the chicken in Wegman's pan searing flour (flour, white pepper, and sea salt in case you don't have a Wegmans nearby) and added 1/3 cup white wine, 1/2 chopped onion, 1 minced garlic clove, and 1/2 cup minced shittake mushrooms. I sauteed the onion, garlic, and mushrooms then added to the cream once I scrapped the bottom of the pan. I didn't add the additional salt and pepper since the flour was seasoned with those ingredients. I also doubled the sauce recipe as suggested (cream and tarragon only). With the suggestions above, this recipe is impressive.

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Penny

Cooking Level: Expert

Home Town: Mays Landing, New Jersey, USA

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Reviewed: Sep. 15, 2008

This was a huge hit at my house tonight. Even my "food critic" 11 year old son liked it. You don't need to change a thing about this recipe. Try it; you'll like it!

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Deena

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Reviewed: Sep. 15, 2008

Phenominal. My husband and I both like to cook. We followed some of the mods suggested by others and added one or two of our own. Cut the chicken breasts into strips (or use tenderloin strips). Dredge in flout seasoned with your favorite spices (we used Mrs. Dash, poultry seasoning, thyme, celery salt, and pepper). Doubled the cream to 1 cup and used 1 1/2T of dijon and 1 teaspoon of dried tarragon (since I couldn't find the fresh version at the market). We served with rice and a vegetable. I may try adding some caramelized onions next time to see if adds to it. But it's great as made above. Can't wait to try it out on our friends.

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Sharon

Cooking Level: Expert

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Reviewed: Sep. 15, 2008

Scrumptious! I added seasoned flour to the chicken before I sauteed it...put it aside and added mushrooms, garlic, and a minced shallot to the pan and sauteed with a little white wine until mushrooms were soft...then I added the cream, dijon, and fresh tarragon to cook the reamining few minutes. I doubled the amount of cream and dijon so I could use some of the sauce for the asparagas I served with it. This is a really easy recipe, and tastes like you spent hours making it. Thanks!

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ChicoGirl

Cooking Level: Intermediate

Living In: Chico, California, USA

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Reviewed: Sep. 15, 2008

My husband loves this recipe!

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Elena Yolovska

Cooking Level: Intermediate

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Reviewed: Sep. 15, 2008

I followed the recipe to a T and it was delicious. This is definitely a "make again".

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Miss JJ

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Reviewed: Sep. 14, 2008

I loved this recipe. It was easy and included very common ingredients. I used dried terragon (where the heck does one find fresh terragon anyway?! I would love to cook with it.) and terragon dijon mustard (that was the only dijon i had in my fridge. A welcome coincidence.) It was delicious. My husband said he would rather have bbq sauce on it instead but he has no taste so that doesn't say much. I would definitely feed this to guests, it is tasty and easy.

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Crista

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

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Reviewed: Sep. 14, 2008

I sauteed diced onion and garlic first--added 1 cup sliced mushrooms--cooked a smig. Add chicken pieces and cook till almost done. Remove chicken--keep warm. Add rest of sauce ingredients plus 1/3 cup white wine-- return chicken to skillet--heat to warm and chicken is done.

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rosegirl

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Reviewed: Sep. 14, 2008

Tarragon is an herb that not everybody likes, so when I doubled the sauce, I did not double the amount of tarragon (I used 1/2 tsp of dried tarragon, because I didn't have fresh). I coated the chicken breasts with a flour & bread crumbs mixture for frying, and deglazed the frying pan with a little white wine before adding the cream to the pan. Instead of heavy cream ("Whipping Cream" in Canada), I used Half-and-Half ("Coffee Cream" in Canada), to cut down on the dairy fat, and found this worked fine. I liked this recipe, but am only giving it 4 stars because two others in my family, more picky than me, only gave it an "it was okay" approval rating.

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