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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Shmuffin

Cooking Level: Intermediate

Living In: North Lima, Ohio, USA

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Reviewed: May 16, 2007

FANTASTIC. Only changes: I only used one tblsp. tarragon, and a half cup white wine. I also added about two tsp. more honey, and added about a half tsp. cornstarch mixed with cold water to the sauce and boiled to thicken. I served it with carrot soup and a green salad, thanks for a great recipe.

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WanderingShikse

Cooking Level: Intermediate

Home Town: Bristol, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: May 16, 2007

My husband and I thought this was a great recipe.. We are already thinking of other ways of serving this dish. The only adjustment was the tarragon, 2 teaspoons instead of tablespoons. Our side was green beans covered with the rest of the sauce.

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KERIS1172

Cooking Level: Intermediate

Home Town: Mentor, Ohio, USA

Living In: Hambden Township, Ohio, USA

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Reviewed: May 16, 2007

I did not care for this recipe. I even cut back on the tarragon and it was still bad, and did not like the aroma.

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ETXRAY

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Reviewed: May 16, 2007

This chicken is delicious....not everyone has a taste for tarragon, but my four children, husband and I love it.

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Sarah

Cooking Level: Expert

Home Town: Plaistow, New Hampshire, USA

Living In: Manchester, New Hampshire, USA

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Reviewed: May 16, 2007

I might call this "Poached Chicken with Tarragon". The chicken should be seasoned and browned and removed. The pan should then be deglazed with the wine and herbs (and a lot less tarragon!) Perhaps add a bit of butter to emulsify the sauce and then gently add the chicken back to heat and finish at a very low heat.

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BEACHPOET

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Reviewed: Feb. 18, 2007

Would have been much better without so much tarragon. I'm sure that if I cut the tarragon in half or even more, that it would have been excellent.

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brianne

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jan. 20, 2007

My 9 year old son said this was the best chicken he ever had.

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Chef Randy

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Reviewed: Oct. 26, 2006

This was really good. I didn't have any tarragon so I just coarsely chopped some fennel seed and used that instead. The flavor was very French, I thought. It went really well with some wild rice pilaf I made and a green salad.

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ANGELSHARK

Cooking Level: Expert

Home Town: Delaplane, Virginia, USA

Living In: Sacramento, California, USA

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Reviewed: Sep. 14, 2006

This combination didn't work as well as I'd hoped. It was too sweet and there was too much tarragon. And I like tarragon. With a little work this could be much better. How about a little heavy cream to mellow things out?

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foodelicious

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Sep. 14, 2006

This is pretty tart, the mustard taste is strong. Not necessarily a bad thing, but worth a warning. Probably pretty easy to control by using different strength mustards.

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MAELSTROM

Cooking Level: Intermediate

Home Town: Vashon, Washington, USA

Living In: Renton, Washington, USA

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Reviewed: Sep. 14, 2006

A little too sweet for my liking - didn't really seem to go with the herbs.

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tommy

Cooking Level: Expert

Home Town: West Kirby, Merseyside, England, U.K.

Living In: Seattle, Washington, USA

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Reviewed: Aug. 27, 2006

Wow! What a great recipe. The herbs really made this dish. The chicken was very moist and flavorful. I used fresh herbs and it was delicious. I will certainly make this dish again. Thanks for sharing.

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Mary

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Reviewed: May 14, 2006

I only used 1/2 the herbs and it was still WAY too strong for me. Hubby thought it was okay and ate it. I couldn't get it down. Sorry, not for me.

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PENNYWHO

Cooking Level: Intermediate

Home Town: Glasgow, Kentucky, USA

Living In: Ringgold, Georgia, USA

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Reviewed: Mar. 29, 2006

I've made probably 50 to 60 different recipes off this website and never had one I didn't like -- until last night. Flavors just didn't taste right together. I did cut the tarragon but it was still too strong. Not good at all.

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KIRSTIN99

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Reviewed: Mar. 21, 2006

Good Job!

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lisag2224

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Feb. 15, 2006

I made three different chicken dishes the night before last and this was my favorite one out of the bunch. My family liked the other ones better. This was moist and very simple to prepare. I used ready made honey mustard instead of mixing up my own. Went great with Charles Shaw Chardonnay ($2 Buck Chuck from Trader Joe's).

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Feb. 1, 2006

This was good, though I didn't have any white wine and did vegetable broth instead. I did only 1.5 tbsp of tarragon and cut the chicken into strips. It took a little longer to cook than stated, but was still fairly quick. I used grey poupon mustard with white wine, and I think that made a difference. We ate this with mashed potatoes. I thickened the sauce with some cornstarch and then tossed the chicken strips in it. I'm sure I will make it again, since everyone (including my toddler) liked it.

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