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.

"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


Replaced the cream with half & half, which decreased calories and didn't seem to mess with consistency of sauce. I agree with another user who said the roux wasn't really necessary; I added it, but the consistency seemed thicker than picture. I probably overdid it measuring the peas, which didn't help.

Otherwise, I thought the lemon was well balanced and overall the sauce was the best part of the dish. Would recommend either cutting the roux or increasing chicken broth and/or cream to improve consistency. Would probably make again, with some tweaks.

Flavorful sauce
Loved it. But is this really a diet meal?

Made this tonight with a side of steamed broccoli. This was listed on the 1200 calorie/day diet plan and I was shocked to see something that called for butter, flour and oil. It was delicious though.

Lemony Awesome!

This recipe is awesome! My family loved it. Good combination of lemon, butter, cream & chicken.

very easy. don't need a recipe for this

I love lemon too and I thought it was NOT overdone. Pretty basic recipe meaning; saute chix, add stock, the lemon cream. Don't really need the roux, add peas then chpd tarragon. Pretty simple but tasty

Wonderfully moist chicken

This was a wonderful weeknight meal. My husband made it and served it with a salad. Loved it. To try again, but add a little less salt.

flavorful, fairly easy to make, moist chicken, loved the peas

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