Reviewed: Jan. 27, 2008

Fabulous!!!! This tastes 5 star quality. One of my favorite all time recipes. Sometimes use fat free half and half. Can't say enough good things.

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Kim G

Cooking Level: Intermediate

Home Town: Trenton, New Jersey, USA

Living In: Defiance, Ohio, USA

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Reviewed: Jan. 7, 2008

A simple yummy winner every time!

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JESSAYN

Cooking Level: Intermediate

Home Town: Paris, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Jan. 7, 2008

My husband and I just LOVE this recipe. It's so simple to make and the taste is unbelieveable! This is something that I make when we have company due to the simplicity of the recipe but also because it comes out looking and tasting like something I slaved over for hours! 5 big, bright shining stars for this one!

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ArmyNelsons

Cooking Level: Intermediate

Home Town: Hilton Head Island, South Carolina, USA

Living In: Fort Irwin, California, USA

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Reviewed: Jan. 6, 2008

Fantastic fantastic. One of the only ways I'll eat asparagus is with the sauce from this chicken drizzled all over it.. I'll even make the sauce just to put on asparagus. Very french tasting.

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Misty

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: College Station, Texas, USA

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Reviewed: Nov. 30, 2007

Maybe we just don't like tarragon, but this was not a good dish!

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Reviewer:

Laura

Cooking Level: Expert

Home Town: Cascade, Montana, USA

Living In: Cashmere, Washington, USA

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Reviewed: Nov. 17, 2007

this has fast become a family favorite. Even my picky 17 year old will go back for helpings of this. I have served this over rice and angel hair pasta and its always enjoyed.

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tyger

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Reviewed: Nov. 8, 2007

This is a very good recipe! The tarragon - Dijon mustard combination is a winner. I will add more heavy cream to create more of creamy dish.

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Daniel

Cooking Level: Expert

Home Town: Casselman, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Oct. 29, 2007

Great!! I doubled the sauce and it still could have been more to dip with anything.

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STOLISPRIT

Cooking Level: Intermediate

Home Town: Flint, Michigan, USA

Living In: San Ramon, Alajuela, Costa Rica

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Reviewed: Oct. 23, 2007

A favorite in our house! I do coat the chicken in flour first and add garlic and onion as per the reviews. My husband likes it so much, it's become a staple in our home.

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mmdean

Cooking Level: Intermediate

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Reviewed: Oct. 17, 2007

Did what other reviews said with onions and mushrooms... didn't use wine. Used Fresh tarragon! WOW! YUMMY! I also, split the chicken breast in half - to make them thin... left mustard on them for 4 hours before dinner... then coated in seasoned flour (season salt and garlic powder). Ready in less then 30 min... Served with mash and mixed veggies. YUMMO!!!!!!!

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MoJo

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Reviewed: Oct. 16, 2007

This receipe was excellent! My husband is very picky about his food. It's hard to please him. HE LOVED IT! YEAH! Very easy to make and delicious. Thanks!

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Patti

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Reviewed: Sep. 25, 2007

THIS IS A SUPER RECIPE. THE TARRAGON FLAVOR IS JUST RIGHT FOR US!!

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Bender31

Cooking Level: Intermediate

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Reviewed: Sep. 24, 2007

This was so good we made another batch right away. I added some fresh garlic and white wine while cooking the chicken. I realized after I'd started that I did not have any tarragon but I kept going and substituted in fresh thyme, dried marjoram and dill. I'm looking forward to trying it with tarragon, but it was fabulous anyway. Served with grilled onions and zucchini and buttered new potatoes.

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Karen R

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Reviewed: Sep. 24, 2007

This dish is both delicious and incredibly simple. I made this for a dinner party one night and everyone was asking for the recipe. This dish is best served with sautéed asparagus and couscous or mashed red potatoes

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Leann

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Reviewed: Sep. 21, 2007

Much easier than I thought to make!

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Colleen

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Reviewed: Sep. 19, 2007

I loved it but my husband didn't like the cream sauce. Too bad for Him, that means more for me!!!!

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Diana

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Reviewed: Sep. 17, 2007

Loved this recipe, very easy and turned a midweek dinner into something a bit special. I used white wine to deglaze the pan before adding the cream.

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Reviewer:

Von

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Reviewed: Sep. 16, 2007

A delicious recipe! Very easy and tastes like gourmet. The mustard taste was not overpowering at all...but this is still not a recipe for people who dislike mustard even a little.

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Reviewer:

Jools

Cooking Level: Intermediate

Living In: Hartford, Connecticut, USA

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Reviewed: Sep. 12, 2007

One out of the four of us didn't care for this meal - my 12 yo daughter. The rest of us really liked it. I took the advice of one reviewer and dusted the chicken in flour before browning though, and wish I hadn't. I'll make it again - perhaps with dried tarragon since I didn't like paying over $3 for 2 tsp of the stuff! Also used half & half with great results.

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