Worth the time We get our chicken from a local organic farm and the chicken breasts don't come skinned or cut up and are quite large. So this took quite a bit longer than I thought it would. I also wonder if shallots have gotten bigger since three shallots made a cup of minced. Sauce was a bit thin but delicious. I will make it again. Pros: Delicious and didn't feel like diet food Cons: Took much longer than promised
Basically good but needed a few adjustments I used only chicken thighs which tolerate the long cooking better. They took about 30 minutes to get done. At the end of the simmering time when the chicken was removed I brought the temperature up and reduced the liquid by half in about 10 minutes. I then added the cornstarch. Instead of low fat sour cream I used 1/4 cup of crema (Mexican style sour cream). I know it has more calories and fat but that is only 1 T per serving. I also added about 1/2 t more salt. I served it in deep plates (like shallow bowls) with crusty French bread. It was very good. Pros: Nice flavor from the shallots and tarragon Cons: too much liquid not enough salt
This was so good. Although I did use heavy cream instead of sour cream and I forgot to throw in the chopped tarragon (too bad because I love tarragon) but it was still delicious. The sauce didn't thicken much at all and it would have been nice if it had been thicker. But I liked the sauce so much that I stood there and at it with a spoon.
This was awesome a big hit for dinner and not overly heavy. To save time I used boneless chicken breasts and thighs that were pre-trimmed. I added a bit more broth for the sauce and it turned out absolutely wonderful. Definitely is going in my recipe book and will be done over again though I may make it a bit richer with more spices.
