The chicken turned out well and was juicy, but I did not care for the sauce. Won't make again.
Chicken with Tarragon Cream Sauce
From EatingWell: September/October 2007
A touch of lemon-tarragon cream elevates simply sauteed chicken breasts. Serve accompanied by whole-wheat egg noodles, rice pilaf or parslied boiled new potatoes.
20 Reviews for Chicken with Tarragon Cream Sauce
I've made this several times for hubby & me. We love it!! I cut the recipe in half, of course, for the two of us. I only use 2 Tbs. of lemon juice (which is what my small to medium sized lemon half yields), and it's perfect! The chicken is juicy and ends up perfectly cooked. The sauce - oh, the sauce is to die for!! I only ended up using 1/4 tsp of the butter/flour paste to thicken the sauce! Really wonderful dish. We had ours with the Roasted Carrots in Cardamon Butter, also from this site (which was super great!), and it was wonderful! Pretty healthy too. If you wanted to cut the fat from the recipe you could use fat free sour cream in the sauce, too. However, for four servings, the amount of fat from the cream & scant amount of butter is really minimal. You DO need SOME fat in your diet to metabolize certain vitamins adequately after all!
This was such an easy and delicious recipe. The lemon added a touch of brightness. Those complaining about lemon must have used a very large lemon. I used fresh tarragon rather than dried since it was available. This is a very nice 'go to' recipe. The only minus is that's it rather rich so I wouldn't make it often if watching my waistline. I served mine with noodles, asparagus and a nice wine.
um, no. this was WAY too lemony and i LOVE lemon and chicken together!!! lemon juiced ruined the flavor of everything else. bleh.
This is a delicious meal. Everyone in my family loved it. I added some prosciutto with the chicken and served it with fettuccine. Will definitely make it again!
Mary Ellen, Methuen MA