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Chicken with Tarragon Cream Sauce

September/October 2007

Your rating: None Average: 3.7 (39 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 Recipe

19 Reviews for Chicken with Tarragon Cream Sauce

09/25/2009
Anonymous

This was absolutely the juiciest chicken I have ever made. Ever. Even on re-heating in the microwave for lunch, it remains juicy. Wow! I recommend the recipe & encourage people who try it to use low-sodium chicken broth & unsalted butter. Although very good, my final product was very salty (& I do like salt!). I reserve 4-stars for guest-worthy dishes. This is a fantastic 3-star mid-week dish, but not something to serve to guests for a nice meal. I served it with egg noodles & hericots verts.

BoCo, Boulder, CO

Comments
09/25/2009
Anonymous

Well this is someyhing i had originally used to write a paper with in school i am 15 and going to school for culinary work. I had originally made this for my girlfriend and she liked it so this is one of the reasons that i am pusuing a carer in the culinary business thank you.

Nick Abel, Rio Grande, NE

Comments
09/25/2009
Anonymous

My husband and I enjoyed this recipe very much. Next time I will add a touch more lemon juice and chicken broth. As he says, "this is a keeper!"

T., Thibodaux, LA

Comments
09/25/2009
Anonymous

Made this last night... Was very good. Used the juice of a small lemon and slightly more chicken broth than called for...and it just had a nice lemon accent. I used frozen peas, and blanched chopped pea pods for the veggie, and served over Yukon potatoes. MMMMM

Anonymous, Bellingham, WA

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