Tarragon Chicken

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This was so very good! Fancy dish in no time at all. Like some below I did about 1/2 tsp minced garlic in olive oil because I don't keep garlic oil on hand. I also used boneless, skinless chicken thighs because that is what I had on hand. The sauce is amazing, I cooked this with mashed potatoes and the sauce was excellent on to of that as well. The vermouth is definitely worth it, so yummy.

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This recipe was quick and easy, and the result was fabulous! I made a couple of substitutions - chicken stock for vermouth (I didn't have any on hand - and a 1/2 tsp of minced garlic in olive oil instead of garlic oil - but the taste was wonderful and my husband loved it. I served with green beans and some white rice - the sauce on the rice (which is always a winner with chicken was great - Thank you SO much for yet another winning chicken recipe! Looks and tastes fancy without the hours of prep time!

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Fabulous! I followed this receipe exactly except for the fact that I didn't have heavy cream on hand so I mixed 1/4 cup low fat cream cheese w/ 1/4 cup low fat milk which blended beautifully in the pan. I poured it over the chicken (as the recipie suggests and cooked some farfalle, 1/2 cup edamame, and 2 cups green beans and it all paired well. Definitely recommend this to anyone who likes a richer-style chicken dish w/some added protein (beans and carbs (pasta.

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Watching her prepare this a few weeks ago....made me crazy to try it. I am not an accomplished cook...but it turned out sooooo good, and remember this dish from my French-born mother preparing it many times. I ended up fixing this for myself 3 times in one week!!! So thats what I think of this recipe.....EXCELLENT.

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Excellent. So easy, so rewarding. This is one of those "fake it" dishes that tastes like you worked on it for hours, but is actually made in a flash. I used boneless, skinless thighs, as that is all that I had on hand. The flavours were excellent. The only change I made was to mix in 2 tbl of butter mixed with a T of flour to the sauce, as it was rather thin. I prefer a bit of a thicker pan sauce. It tasted great as is, but next time, just as a matter of curiousity, I might add a dash of Dijon to the sauce. The white pepper is an excellent choice in this recipe.