Reviewed: Jun. 4, 2007

This was absolutely terrific -- and fast! I have another recipe from a book for a dijon-tarragon cream sauce, but it's far more complicated. This went together in a snap and it was wonderful :) I have to admit that like many of us, I was out of heavy cream and had to substitute half-and-half instead. While it wasn't as thick as a full-cream sauce would be, it was still terrific. I strongly suspect that this same sauce would be equally good over salmon. Since that's on the menu later this week....I'll let you know how it turns out. But thank you for sharing -- this was definitely something we'll do again ;D

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The Magpie

Cooking Level: Expert

Home Town: Birmingham, Michigan, USA

Living In: Callaway, Virginia, USA

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Reviewed: May 31, 2007

Delicious. The French know how to cook!

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New2Cook

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Reviewed: Apr. 18, 2007

My husband and I tried this tonight, he didn't like it at all. I thought it was ok, but I won't make it again.

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KRNKROLL

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Reviewed: Mar. 22, 2007

This is one of our family's favorite recipe! We love it! We did not change anything but if I was cooking the recipe for more than 2 adults and 2 kids, I would definitely double the sauce (1 cup cream, 2 tablespoons dijon mustard and 2 teaspoons of dried tarragon) any guests will love the sauce.

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mar126

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Reviewed: Mar. 13, 2007

I prepared this pretty much as directed, except I did what previous reviewers suggested and substituted 2% evaporated milk for the cream, and doubled the sauce. I thought it turned out great. Also, I refrigerated the leftovers and the next day, I cut up the chicken, added some mayo, onion, celery, dried cranberries, and a little extra tarragon and it made a phenomenal chicken salad.

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LAURANCHRIS

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Reviewed: Jan. 21, 2007

very easy and delicious - will definitely make again!

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DIANEBIND75

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Dublin, Ohio, USA

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Reviewed: Jan. 21, 2007

This is my husband's favorite chicken dish! It's easy and is on the table in 30 mintues. The sauce goes beautifully with asparagus and it looks like it should be served in a restaurant!

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SALLYJ461

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Reviewed: Jan. 18, 2007

nobody liked this.

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Sarah

Cooking Level: Intermediate

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Reviewed: Jan. 14, 2007

I made this for my husband and had high hopes for it, but was dissapointed. My husband enjoyed it but was not that impressed. I don't think I will make this again.

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ANDYNBRON

Cooking Level: Expert

Living In: Williamsburg, Virginia, USA

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Reviewed: Dec. 23, 2006

I've made this dish twice now and love it. The first time I made it exactly as the recipe stated. It was very tasty and didn't seem too mustardy to me at all. The second time I decided to experiment. I wanted to cut back on some of the fat, so instead of heavy cream I used 2% evaporated milk. I wasn't sure how this was going to turn out, but it actually turned out great! I used boneless, skinless chicken thighs instead of breasts, as I really don't care for white meat. My fiancee is normally pretty against anything in which I use a lowfat version of ingredients but he said this is probably the best thing I've ever cooked. I will make it with low fat evaporated milk from now on, since we both loved it and it's a bit healthier this way.

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BYRDYGIRL

Cooking Level: Intermediate

Home Town: San Marcos, California, USA

Living In: Robbinsdale, Minnesota, USA

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Reviewed: Dec. 22, 2006

I make this now all the time. It's so simple. You can even add more mustard or less depending on how you like it.

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cpink159

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Reviewed: Dec. 14, 2006

I was hesitant about this dish because of the dijon mustard. Neither my boyfriend or I are big mustard fans except for honey mustard. I used a very grainy-looking dijon mustard and it had a very strong smell when first added into the pan but the taste was excellent! I was very suprised. I did use half & half instead of cream and doubled the amount of tarragon. One of my new favorite chicken dishes!

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advocat

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Reviewed: Dec. 13, 2006

All the kids had seconds! I doubled the sauce to put over asparagus.

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Amy

Cooking Level: Intermediate

Home Town: Round Rock, Texas, USA

Living In: Mansfield, Texas, USA

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Reviewed: Nov. 23, 2006

So easy, quick and gently flavored with tarragon. Perfect company meal and easy enough for after a hard days work. Every one raves every time I make this.

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linny

Cooking Level: Intermediate

Home Town: Valley Forge, Pennsylvania, USA

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Reviewed: Nov. 21, 2006

sooooooooooooo easy and sosssooo good

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Juny

Cooking Level: Intermediate

Living In: Markdale, Ontario, Canada

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Reviewed: Nov. 5, 2006

This was OK. DH ate it for dinner, but didn't have any leftovers, that's usually the sign it was just ok.

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LILYP

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Reviewed: Oct. 20, 2006

Whenever I first try a recipe, I change it to suit my own tastes. That's what a recipe is... a guide. And like Linda says, I was also brought up never to waste food, so what would be the point of preparing something if you know you're not going to like it as much without a little extra this or that? So, DELTAQUEEN50, this was a great start. I added a couple cloves of garlic, a shallot, chives, a bit of fresh basil, about a quarter cup of Pinot Grigio and used just a squirt of honey dijon mustard. The barest hint of parm at the end, and served with a salad, oven roasted potatoes and fresh, crusty Italian bread. My husband really enjoyed this last night, and I thank you!

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~TAYLOR~

Home Town: New Rochelle, New York, USA

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Reviewed: Oct. 18, 2006

Well, I changed up a recipe to suit my family's tastes because I swapped out the tarragon for chives. I don't know about anyone else, but I was brought up to never waste food which is why I opted for an herb that all four of us would like. Oh yes, and I also took other reviewers advice and added some garlic and a splash of wine. "Deltaqueen", this dish was so very good, not to mention, company worthy and easy too! Thanks so much for a true palate pleaser!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Oct. 17, 2006

When ever I first try a recipe, I do it just the way it's listed. Then, if I feel it needs changing, I will make changes the second time around, but my reviews are always based on the original recipe. I'm amazed how many people totally change a recipe, then make comments on it. They should rename it, and submit it to All Recipes. With that said, I loved this recipe. Quick and easy, with just the right amount of flavor from the mustard and tarraon. The only change I might make, would be to add more tarragon, but just the way it is was delightful. Another keeper. I will try it out on my very picky grand daughter the next time she visits. That's the true test!

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JIMJEANNE

Cooking Level: Expert

Home Town: Merchantville, New Jersey, USA

Living In: Ocala, Florida, USA

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Reviewed: Oct. 16, 2006

Gourmet dinner quick and easy. A hit with my family. Served with steamed brocolli with lemon pepper. I doubled the sauce to have more dip!

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DEAHA

Cooking Level: Expert

Home Town: Rocky Mount, North Carolina, USA

Living In: High Point, North Carolina, USA

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Dijon-Tarragon Cream Chicken

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