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The reviewer gave this recipe 3 stars. This recipe averages a 4.4 star rating.
Reviewed: Nov. 7, 2006
I thought this was OK. My husband was not crazy about it. I thought it could have used more flavor and the sauce never thickened.
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Reviewer:

GINAH1
Cooking Level: Expert
Living In: Chicago, Illinois, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Feb. 20, 2006
Very good to excellent recipe, but it seemed like the sauce needed a little something. Next time I will add ginger to the actual sauce - in addition to rubbing it on the chicken - maybe 1 Tbsp. I will probably also add 1/2 tsp salt and 1/4 tsp pepper. I also added flour to the sauce to get it to thicken up.
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2 users found this review helpful

Reviewer:

Doug B
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Dec. 4, 2005
Yum-yum! Chicken was great. I made it for the second time and I grated a little ginger and used ginger powder and left it on the chicken for about 15 minutes. I got the ginger kick this time around. Served it with wild rice and enjoyed every bite. Oh I changed the skillet because I didn't like the brown color from frying the chicken mixed with the sauce.
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3 users found this review helpful

Reviewer:

SHERACAR
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Oct. 23, 2004
Very good - although I think I probably used too little ginger to get the real punch - there were some subtle flavours in the sauce though. I added mushrooms, which seemed to work quite well. I'd definitely use this recipe again.
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2 users found this review helpful

Reviewer:

EDCLAYTON
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Dec. 28, 2003
This was very good - I couldn't find any fresh Tarragon so just used the dried. I heated the leftovers for dinner the next day and it was just as good
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7 users found this review helpful

Reviewer:

5317717
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