Reviewed: Apr. 14, 2012

it was good, but not special

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Reviewer:

galmadeofsnow

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Cooking Level: Expert

Living In: Anchorage, Alaska, USA

Reviewed: Mar. 30, 2012

I did a little something different. I cut the wine back to half a cup and marinated the chicken before searing it on the grill. very tasty. you have to have a nice crusty outside for the flavors to coexist though. i paired this with herbed beets and onion slices, also grilled. if i would have had time, a salad would have finished this meal perfectly.

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Reviewer:

Sara Perales

Reviewed: Jan. 22, 2012

As written it's a 4, with my changes it became a 5! I love the sauce on this chicken, it's incredible. Ok, my changes: Combine herbs with salt and rub into chicken breasts. Heat large saute pan on medium-high, sear chicken breasts 1 minute on both sides and reduce heat to medium. Coat chicken with dijon mustard-honey sauce and add 1/4 cup white wine to pan. Cover and follow cooking instructions from here. Works with any variety of herbs, I omit tarragon as we don't care for the flavor. Leftovers are great when chopped and served over a salad. Part of my regular rotation now!

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Reviewer:

SUNSHINE6420

Cooking Level: Expert

Reviewed: Apr. 5, 2011

I personally LOVED this dish! I'd give it 4.5 stars, but rated it 3 because my husband and daughter didn't like it. If you like tarragon, it's a winner.

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5 users found this review helpful

Reviewer:

Happy Cook

Cooking Level: Intermediate

Reviewed: Nov. 9, 2010

it was good but spicy.

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Reviewer:

Suzieq7489

Cooking Level: Intermediate

Reviewed: Aug. 10, 2010

Delicious, wonderful! Nice rich flavors full flavors! I had never used tarragon in cooking until tonight. I have it in my garden, figured i should try using it, and i luckily found this recipe. Thank you so much. This is somethiing i would server to my husbands clients and hes very very selective on what i can serve his clients.

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Reviewer:

Coelus

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

Reviewed: Apr. 21, 2010

Nothing better with chicken, than mustard and delicious herbs. I was very impressed, huge chicken lover here.

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Reviewer:

denver552

Reviewed: Jan. 18, 2010

this was edible, but did not earn a spot in my permanant recipe box. i even used fresh herbs. it was definately moist, but had an unusual taste. plus, i had no clue what to serve it with.

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5 users found this review helpful

Reviewer:

AMBEROGIA

Cooking Level: Intermediate

Reviewed: Dec. 21, 2009

This recipe was ok, but I definitely will alter it a bit next time. First off I used chicken stock instead of white wine as some other people had said.. it didn't quite thicken as much as I would like - I would add a thickener at the end, then replace the chicken and simmer it in the sauce to enhance the flavour. I also think that it could use a bit more honey and mustard. All in all my family still liked it, and I will probably make it again with those changes.

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