I was very impressed by this recipe. I came home in the mood for French food, but also had to get dinner on the table asap, and use up some chicken tenders. This recipe seemed to fit the bill. I followed it pretty well. Variations were (1) using chicken tenders rather than breast halves; (2) dredging chicken in a flour/paprika/pepper/garlic powder/onion powder mix before cooking; (3) using a combination of olive oil and butter in lieu of vegetable oil; and (4) being more generous with the wine, sugar, onion powder, tarragon and garlic powder (I was not measuring anything, so I can't be more precise). It came out great. The sauce was the star, light and creamy with a definite French flavor. I am still astounded at how easy this was to whip up. We will definitely make this again.
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I was very impressed by this recipe. I came home in the mood for French food, but also had to...