The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Sep. 13, 2008
Quick, easy & delicious!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Sep. 13, 2008
This was easy and delicious. I sauted mushrooms and added them to the sauce and it was yummy.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Sep. 13, 2008
Very good! Moist chicken, flavorful sauce, and easy to make! Basically did as others suggested: instead of marinating in mustard, I just spread dijon on one side of the chicken before dredging in flour and browning. Remove chicken, add the white wine about 1/4 c, then add chopped onion and sliced mushrooms, cream and tarragon. I just put the chicken back in pan for a little while longer and it was perfect! Thank you so much! Oh yeah...definitely double the sauce!
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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. 12, 2008
Excellent! I used it on pork chops instead of chicken and found I was out of tarragon so I used marjoram and a little mint. This is so good with these substitutions that I can't wait to make it with the proper herbs on chicken! The sauce is also great with pork.
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Photo by Kim Meissner

Cooking Level: Intermediate

Home Town: Clearwater, Florida, USA
Living In: Palm Harbor, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Sep. 12, 2008
Great recipe. How nice that this doesn't call for a can of cream soup like so many on this site. I use a different mustard, as we don't like Dijon, but it still turns out great. Also, I only use olive oil and not butter as I only cook with olive oil. A person can tailor this to their personal preference by using another herb or combination, adding white wine, using all butter. That's the great thing about cooking. It's versatile to your tastes.
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Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Sep. 12, 2008
I used to have a similar recipe that came with the fresh tarragon I bought (printed on the package), but lost it. It's easy to make without a recipe, once you've done it a couple times - still, I was delighted to see this! One difference I recall is that chicken stock was used to simmer the chicken (covered) and then add the mustard and cream. I think adding this step would stretch the sauce (I never had to make more than the recipe called for) and manage the fat level without sacrificing flavor at all. I can't imagine anyone not loving this recipe, unless you dislike tarragon. The recipe is foolproof otherwise!
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Carencro, Louisiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Sep. 11, 2008
Good recipe. I doubled the sauce, could even have been tripled. I used half and half instead. I did not have tarragon on hand so I used italian seasonings and red pepper flakes.
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Photo by JennHoli

Cooking Level: Expert

Home Town: San Diego, California, USA
Living In: Madison, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Aug. 30, 2008
Very easy to make. I used half and half and doubled the sauce, as per other's suggestions. I served it over angel hair pasta. It was a big hit with my husband! I would definitely recommend using fresh tarragon. Yum!
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Cooking Level: Intermediate

Living In: Bellevue, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Aug. 20, 2008
Great recipe! Took very little time to make, and the results were wonderful. I used chopped dry tarragon instead of fresh, and the flavor was milder, but amazing!
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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: Aug. 18, 2008
Yummy!!
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Cooking Level: Beginning

Home Town: Enterprise, Alabama, USA
Living In: Montgomery, Alabama, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.48 star rating.
Reviewed: Aug. 13, 2008
this was just okay for me. The sauce had a pretty strong taste, a little too strong for me.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jul. 10, 2008
This recipe is a family favorite! I've even impressed my in-laws with this meal.
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA
Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Jun. 26, 2008
Very good - and simple to make. Unique flavor, loved the fresh tarragon it calls for. I will definitely be making this again.
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Photo by Sara

Cooking Level: Expert

Home Town: Lincoln, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jun. 23, 2008
So good! Very rich, "fancy" dinner that will impress! I sauteed mushrooms with the onions & used dried tarragon (all I had on hand) turned out delicious. Will use fresh next time and try adding the white wine as per other reviewers.
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Photo by BRUNOSBETH

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jun. 11, 2008
This is absolutely delicious! I have never in my life had such moist and tender boneless chicken breasts and will be cooking chicken this way always, with or without the sauce. Wasn't sure what I would think about the tarragon sauce but it was delectable! We increased the sauce by have but more than doubled the fresh tarragon; it had a wonderful flavor. My thanks for such an incredible recipe~
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Photo by PAMINMI

Cooking Level: Intermediate

Home Town: Palos Hills, Illinois, USA
Living In: Gladstone, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Apr. 23, 2008
We don't care for Tarragon, so I used dried Thyme instead which was nice.
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Photo by Sarah

Cooking Level: Intermediate

Living In: Adelaide, South Australia, Australia

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 7, 2008
Really good
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Photo by Laura August

Cooking Level: Intermediate

Living In: Moorpark, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 14, 2008
Delicious and simple. Tastes fancy but takes very little time
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Cooking Level: Intermediate

Home Town: Toledo, Washington, USA
Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 12, 2008
This is an excellent recipe. I think my girlfriends requests it almost every week. I use half and half instead of heavy cream to cut back on the fat a little and it really does not seem to make that big of a difference in the flavor or texture. I would definitely recomend doubling the sauce, because it is amazing.
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Photo by solsbee

Cooking Level: Intermediate

Living In: Etowah, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 2, 2008
This turned out superb! I did follow the reviewers' suggestions and marinated the chicken in mustard. I did add finely chopped garlic, salt, pepper and sliced green chilies to the marinade as well (my family love spicy stuff!). And then shallots to the cream sauce. Was really good! Will make it again for sure, but not all that often as I feel its a little high on the fat-o-meter :)
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