Reviewed: Apr. 17, 2013

I used 1 tbs honey instead of 1 teaspoon. I used 20 oz boneless chicken breast tenderloins and fried them in 1.5 tbs olive oil, the tarragon, and half the garlic on the stove. I then used the other tbs of garlic and the rest of the ingredients to make a sauce for the cooked chicken. It turned out well, the perfect amount of sauce for 20 oz chicken.

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Reviewer:

KKH3

Reviewed: Apr. 17, 2013

I loved this! I like the flavor of dijon and tarragon anyway. I didn't really taste the dijon at all, maybe a little more next time. My only complaint is the sauce is a little runny and the chicken was a little dry by the time it was done. Maybe thicken the sauce a little for the grill for the next time or pan fry with the sauce might work better. I'll tweak the next time, full of flavor though! Thanks for the recipe.

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Reviewer:

sassyoldlady

Cooking Level: Intermediate

Living In: Toledo, Ohio, USA

Reviewed: Mar. 10, 2013

This was pretty good. Like others I marinated it for about 5 hours before grilling on a grill pan on top of the stove. I was afraid that the dijon might overwhelm the sauce so I added a little chicken broth to try to balance it out. It turned out pretty good. I sprinkled some cracked black pepper on it while on the grill. I will make it again.

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Reviewer:

Occasional Cooker

Cooking Level: Intermediate

Reviewed: Dec. 15, 2012

Really good-loved the tarragon sauce!

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Reviewer:

GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Oct. 1, 2012

Delicious and so easy to put together! I know the submitter intended this to be more of a grilling sauce however I decided to put everything into a ziploc bag to marinate all day. The result was moist, sweet and tangy grilled chicken. The best part is this require no oil so it's low in fat as well.

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Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Sep. 3, 2012

No Tarragon, so I used a teaspoon of fennel seed as suggested in the substitutions graph. Tasted strongly of licorice (fennel) and mustard - everyone seemed to like it fine. I had to cook the breasts twice as long as recommended in the recipe to get them completely cooked.

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Reviewer:

Gwenbishop

Reviewed: Aug. 28, 2012

My review is based on flavor, not on cooking method--for which I'd give a lower star. I made half a batch and followed the directions exactly. I KNEW that when I put those on the oiled grill that the yummy mixture would just fall off and burn (yet I still did that--go figure). I think that the next time I make this (and there will be a next time) I'll try putting the chicken sealed in foil on the BBQ, opening it for the last few minutes or so. Or I will just put all the mixture on the top after turning it and forget the bottom of the chicken. We loved the flavor of the mustard sauce! I could even try using a skillet on my stove next time. Thank you! We loved the flavor of our dinner tonight!

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Reviewer:

Marianne

Cooking Level: Intermediate

Reviewed: Aug. 7, 2012

We really enjoyed this simple but tasty recipe that I made exactly as written (although the amount of garlic was intimidating!). Half of the family thought the garlic was a little too strong, the other half thought it had just a tad too much of mustard. But everyone would love to have it again, just as it is written.

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Reviewer:

Kreads4ever

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

Reviewed: Jul. 25, 2012

Followed the recipe and the meal turned out fantastic. It was easy to make and flavorful. A wonderful summer dinner.

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Reviewer:

Steph in Alpena :o)

Reviewed: Jul. 21, 2012

Used about 4 T of fresh tarragon from the garden, and it turned out awesome. Did leave marinating at room temp about 30 min. This is my new go-to last minute grilled chicken recipe.

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