Chicken with Tarragon Cream Sauce

From EatingWell: September/October 2007 — Subscribe Now!

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:

"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...

Chicken with Tarragon Cream Sauce Recipe

Comments

Comment	Posted
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	8 weeks 2 days ago
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	8 weeks 2 days ago
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	8 weeks 2 days ago
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	8 weeks 2 days ago
I also added extra lemon for some zing! It was great! Anonymous, Washington, DC	8 weeks 2 days ago
This is such a great recipe. It is so full of flavor and it was so easy to make. My husband loved it and wants me to make this again. Karen, Capron, IL	8 weeks 2 days ago
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	8 weeks 2 days ago
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	8 weeks 2 days ago
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	8 weeks 2 days ago
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	8 weeks 2 days ago