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Chicken with Tarragon Cream Sauce

September/October 2007

Your rating: None Average: 3.7 (45 votes)

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.



READER'S COMMENT:
"um, no. this was WAY too lemony and i LOVE lemon and chicken together!!! lemon juiced ruined the flavor of everything else. bleh. "
Chicken with Tarragon Cream Sauce

20 Reviews for Chicken with Tarragon Cream Sauce

09/25/2009
Anonymous

I made this for my family the other night and it was a huge hit. I did use a little but more broth than suggested. I know the recipe is "tarragon cream sauce" but i didn't have any tarragon so i just did without and it was still delicious. The only problem i had was that i had too much chicken to fit all of it in the pan at once, so before adding the chicken broth, i cooked the first group of chicken for ten mintues, took those out, put the next group, then after they were cooked, added in the first batch and continues with the recipe. Definately a keeper, i highly suggest giving it a try!

Veronica, NJ

Comments
09/25/2009
Anonymous

Absolutely loved this recipe! It was juicy and the lemon adds a nice zing. Unless plate presentation is really important to you, I would slice the chicken first before adding it back to the sauce, to soak up more of the yummy goodness. I was also using fresh peas and suggest that you put them in while the broth is reducing to cook fully. We served this with dill carrots and couscous, and I'll definitely keep this recipe in our repertoire.

Joanie, Columbia, MD

Comments
09/25/2009
Anonymous

Very good recipe. Whole family said it was a keeper. I used a larger lemon so it was more tart that probably it should have been but we all like lemon so it wasn't a problem. Next time I would pound the chicken breasts so they would be thinner and more tender. I also debated on the tarragon (yes, I know it's called Chicken with Tarragon Cream Sauce but I've never used tarragon before). I did use some dried tarragon but not as much as it probably required and I added marjoram because I know my family all like that spice and the combination was really good. I also substituted EVOO for the canola or whatever it called for. Worked wonderfully. Oh, and I also nixed the peas cause we don't like peas!

Memememe, Austin, TX

Comments
09/25/2009
Anonymous

Very easy to make although takes longer than I like! I didn't have peas and remembered a chicken tarragon meal I had in a restaurant which used mushrooms- so I substituted bellas to my husband's delight (he doesn't like peas- and they have a higher carb content as well...) I think it is better with mushrooms...maybe Chicken with Tarragon Cream Sauce II? I served with a simple mixed salad...that was all it needed.

Leigh W., Myrtle Beach, SC

Comments
09/25/2009
Anonymous

I also added extra lemon for some zing! It was great!

Anonymous, Washington, DC

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