Reviewed: Aug. 18, 2009

Excellent! Can easily be changed to accomodate individual tastes. For example, I used less mustard after reading some reviews - and a little more honey. I also used all fresh herbs straight from the garden. If tarragon is not to your liking, use less and add more of the others. Very easy to switch amounts and ingerdients. I served with long grain wild rice and fresh from the garden squash. A glass of chardonnay made the meal very simple and perfect. In fact, I made this entire meal while chatting with my sister on the phone. Very easy.

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Mellie

Cooking Level: Beginning

Home Town: Wasilla, Alaska, USA

Living In: Anchorage, Alaska, USA

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Reviewed: Jul. 16, 2009

This dish is absolutely amazing! I'm normally not one for tarragon, and I may add a little less next time, but this is probably one of the best chicken dishes I've ever had. I recommend serving it with ratatouille on the side to complement. The mustard is so sweet, yet it has just the right amount of spices for a wonderful taste-- and it's so easy to make!

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Hillary

Cooking Level: Intermediate

Home Town: Kennesaw, Georgia, USA

Living In: Los Angeles, California, USA

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Reviewed: Dec. 30, 2008

It was good enough to finish, but not good enough to make again. The herbs are overwhelming and the chicken took much longer than instructed. Also, you can't taste the mustard.

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Sharon

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Reviewed: Nov. 5, 2008

we use honey mustard salad dressing w dijon mustard, herbs and garlic. w a lil cayenne pepper. used the magic bullet to process it. delicious!!!

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the2chefettes

Cooking Level: Expert

Living In: Vineland, New Jersey, USA

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Reviewed: Nov. 2, 2008

I was weary of trying this recipe because I read it used too much tarragon, but it came out outstanding! I put a bit more honey and mustard than listed just because I like those ingredients, and by accident I added twice as much dried basil, but it turned out excellent. It was incredibly easy, quick, and clean. I will definitely make this again and again.

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Lea Beal

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Wesley Chapel, Florida, USA

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Reviewed: Jul. 14, 2008

Wow! This dish tastes just like "Poulet Grille a la Diable" without all the fuss! C'est magnifique! What a great addition to my recipe file. Thank you.

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mrsblackburn

Cooking Level: Expert

Home Town: Cadillac, Michigan, USA

Living In: Mc Bain, Michigan, USA

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Reviewed: May 2, 2008

Very easy to make. Fast and tender. My kids didn't like the "green stuff" (tarragon, etc.) on the chicken, but didn't say anything more about it once they tasted it. We will definitely make again.

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kottesen

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Reviewed: Apr. 26, 2008

Didn't love it, might be better if the chicken was browned first instead of just being "poached" in wine. Probably won't try this one again.

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CandiceSteele

Cooking Level: Intermediate

Living In: Higashi-Omi, Shiga, Japan

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Reviewed: Apr. 25, 2008

As other readers said, this was truly easy and very good. Rather than use the tarragon which several said they didn't care about, I used fresh rosemary from my garden. Try it, you'll like it!

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ANITAB

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Reviewed: Feb. 22, 2008

This was a suprising thumbs up from my picky hubby! I did omit the tarragon and used chicken broth instead of white wine. It was so quick and yummy! Next time I will double up on the herb mustard mix and broth, just to have more sauce.

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MommaNott

Cooking Level: Intermediate

Living In: Greers Ferry, Arkansas, USA

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Reviewed: Jan. 28, 2008

This was really nice; I made a little extra of the sauce and tossed it with fresh whole wheat linguine to serve on the side - delicious!

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KerriJ

Cooking Level: Intermediate

Living In: Burlington, Ontario, Canada

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Reviewed: Jan. 12, 2008

This was great; even my 13 year old had seconds. Quick, easy and easily adaptable if you don't have all the required/exact ingredients. We'll be having this again--Soon!

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JK

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Reviewed: Jul. 23, 2007

Tasty. Nice for a change.

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LeeLee222

Cooking Level: Intermediate

Home Town: Cliffside Park, New Jersey, USA

Living In: East Brunswick, New Jersey, USA

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Reviewed: Jul. 21, 2007

This was very good and elegant looking after it was cooked. However, it doesn't look so good when you make the herb coating. Very easy and quick. Served over rice.

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Leakey Lady

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Leakey, Texas, USA

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Reviewed: Jun. 9, 2007

I have made this for two different occasions... the first one I served leftover from the night before and it got rave reviews... the second time I made it for that night and the compliments were even more generous!

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Beanie

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Reviewed: Jun. 1, 2007

I made this just like the recipe says, except I substituted about 1/4 cup fresh chopped rosemary for the tarragon. Delicious!

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Foxy

Cooking Level: Expert

Home Town: Arroyo Grande, California, USA

Living In: Rancho Santa Margarita, California, USA

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Reviewed: May 29, 2007

Very tasty! I made this recipe with fresh herbs. It worked really well!

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TaniaD

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Reviewed: May 22, 2007

I added mushrooms, shallots and some heavy cream and it turned out great!

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dbru

Cooking Level: Intermediate

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Reviewed: May 21, 2007

Good. I browned the chicken first, but followed exactly other than that. It was a nice change from our regular chicken rotation!

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MACLEOD26

Cooking Level: Intermediate

Home Town: Mifflintown, Pennsylvania, USA

Living In: Jacksonville, Florida, USA

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Reviewed: May 21, 2007

4.25 Smelled very mustardy. I was afraid it was going to taste that way too, but to my surprise it didn't. I cut the tarragon to 1 tsp. Seemed like a fancy meal without much effort.

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