Reviewed: Sep. 9, 2007

My husband loves to have juices and sauces with his meals so he loved this, I did too. It reminded us of Berinese sause, not sure of the spelling on that. It was very good, we will have it again!

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Tarah

Cooking Level: Intermediate

Home Town: Decatur, Arkansas, USA

Living In: Springdale, Arkansas, USA

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Reviewed: Sep. 7, 2007

I thought this recipe was great as is. Very rich and very easy. I did add some extra fresh tarragon.

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sewell

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Reviewed: Sep. 5, 2007

Really liked the flavor. I will double the sauce next time. Will definately make again.

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taking_5

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Reviewed: Sep. 4, 2007

O MI GOODNESS! can you say : SAVORY??!?! 5 * is NOT enough! i was in LOVE with the first bite! i DOUBLED the sauce cause I know my hubby likes a chicken meal with extra sauce! It paired very well with a white wine (sorry i cant remember what it was, it was about a month ago, it was a drier wine tho)THANKS so much for posting this recipe, its a new chicken favorite!!!EASY to make and the cost is ok!

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Mrs.Forget-Me-Not

Cooking Level: Expert

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Reviewed: Aug. 27, 2007

I coated my chicken breasts in a flour, salt and pepper mixture before frying them and also doubled the sauce. I served this for company, and everyone loved it.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 11, 2007

This was de-lish!! We've started eating a lot more chicken, so it's nice to have several different recipes. This one is a keeper! We loved it. I doubled the sauce and served over penne pasta. On the side, I had Garlic Broccoli Spears, from this site. YUM!! Thank you!

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HEIFERYUNG

Cooking Level: Intermediate

Home Town: Waldorf, Maryland, USA

Living In: Austin, Texas, USA

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Reviewed: Aug. 11, 2007

Very good! I used all olive oil(no butter)and added a bit of milk to the cream sauce.

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Lisa

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Reviewed: Aug. 3, 2007

Very nice. My version used thin chicken cutlets, dredged in seasoned flour. When the chicken was cooked thru, I prepared a triple serving of the sauce by first tossing in a medium chopped shallot and two pressed garlic cloves into the pan. When I could smell the garlic, I added 1/2 C white wine to deglaze. The wine cooked until it began to thicken just a bit. At that point I added the cream, mustard, some salt an pepper, and let it thicken up. Just before the final thickness was reached I added the tarragon. Nice.

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BIANKAT

Cooking Level: Expert

Home Town: Redondo Beach, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Jul. 28, 2007

This was sooo good and sooo easy. The only reason that it's not rated five stars is one of my kids didn't like it. I used chicken tenders and my tarragon was fresh but wilted and brown. The dish was still fantastic even with my old tarragon.

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Mandy

Cooking Level: Expert

Home Town: Idaho Falls, Idaho, USA

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Reviewed: Jul. 24, 2007

easy and downright delicious!

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BURRIESCI

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Reviewed: Jul. 23, 2007

Hmm. My family absolutely loved this one and they couldn't get enough. I wasn't as impressed. I followed the directions exactly, except that I added garlic and onion, as well as deglazed the pan with white wine. I made pleanty of extra sauce to use on green beans that I served as a side. Since everyone else enjoyed it so much, I'd have to say this one will probably be made again.

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Jessie

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Broadview Heights, Ohio, USA

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Reviewed: Jul. 19, 2007

So goooooood. I loved it. Be careful not to add too much mustard. I added too much and could have done with out the strong mustard taste. This meal went great with broccoli.

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KatieTaber

Home Town: Parker, Arizona, USA

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Reviewed: Jul. 2, 2007

Excellent, very simple and tasty recipe. I sliced the chicken breasts into pieces to reduce cooking time. I also dredged the chicken in seasoned flour before browning. Swapped out heavy cream for 1/2 and 1/2. This reduced overall calories but still thickened beautifully

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Natalieg77

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Reviewed: Jul. 1, 2007

OUTSTANDING! I just wanted more and more..Very aromatic!

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E3RUN

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

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Reviewed: Jun. 23, 2007

I selected this recipe on my first visit to this website. Wonderful! My husband loved it even though he doesn't like anything out of the ordinary. Strictly meat & potatoes. I know I'll be serving this again.

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parttime cook

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Reviewed: Jun. 21, 2007

Superb. I marinated my chicken in a little Itallian dressing and white wine prior to preparing. Err on the low end of the cooking time. Even though it's chicken and you want to be careful, the chicken will cook more while it is setting on the side and will become tought and chewy if it's over done.

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MEEMEEBULUGA

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Jun. 21, 2007

If there were halves, I'd give this 3 and a half stars. It was good, but nothing that really wowed me or my husband. I doubt I'll be making it again.

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Julia

Cooking Level: Expert

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Reviewed: Jun. 13, 2007

I made this, and it was very good. I wish I had more sauce that is the best part. I did take advice from others and added onion and garlic.

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Maguen

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Reviewed: Jun. 6, 2007

Great recipe...I did triple the sauce and served it over penne pasta. Will definitely make again!

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Dawn

Cooking Level: Intermediate

Living In: Pulaski, Wisconsin, USA

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Reviewed: Jun. 5, 2007

Quick & easy, but very tasty. Both my husband & I enjoyed this dish. We'll make this one again, and are considering experimenting with other meats in place of the chicken. We served it with a side of asparagus topped with the tarragon cream sauce as suggested by an earlier review.

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NICOLE B

Cooking Level: Expert

Living In: Buffalo, New York, USA

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Dijon-Tarragon Cream Chicken

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