Dijon Tarragon Chicken Breasts

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very good

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This was a quick, easy and flavorful recipe. Some of the other reviews are disconcerting- the modifications make for an entire different recipe!! I followed it entirely except added 3 cloves of garlic to sauce when you add the tarragon. (But I use garlic in everything. This recipe is also nice as all of the ingredients are on-hand.

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Nice simple recipe with ingredients that I readily have at home. I used chicken thighs for a more tender chicken which tasted great poached. The Dijon mustard gives the sauce a more homestyle flavor and because I'm a huge fan of Dijon, I used two table spoons instead of one. Had some potatoes that needed to be cooked so the chicken was eaten with roasted potatoes. The potatoes served as a good way to wipe up the residual sauce on the plate.

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this recipe is very good.. I do love this recipe but I do not cook it often thats why i only gave it 4 stars because its not something I cook weekly but I do make it when I want a different kind of chicken

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It is a keeper. I made simular changes to the recipe for poached isn't my favorite. Dredge pounded chicken breast in flour mixed with garlic powder salt and pepper and pan fried in olive oil till brown. Replaced butter with olive oil to make the sauce and added a little parsley (left over in refrig to sauce. Planned on using the green grapes like other viewer but forgot it at end but did add the mushrooms. I served it over pasta

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I found this dish to be very tasty. Never cooked with terragon before. Pleasantly surprised. However, I made small modifications to the recipe. I used fryer drumsticks instead of breasts, seasoned with garlic powder, onion powder, Morton Nature's Season seasoning blend. I baked them uncovered for about 40 minutes (turning halfway through the cooking to give them a little color. I only had 1 can of chicken broth, so I added some chicken stock I had leftover from another recipe. I didn't use all the leftover stock, so I cooked my brown rice in the rest. I plan on trying the Rice Pilaf next time I make it. Thanks for a great simple recipe.

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i made the recipe as directed but also added mushroom and lemon juice. i sliced the chicken and added it to the sauce and allowed it to absorb the sauce...it turned out well...i will pan fry the chicken next time, though. i think it would be even better that way!

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EXCELLENT & EASY... 6 servings- added 2 more chicken breasts, floured and browned the chicken, double sauce recipe, added sauteed mushrooms, chives and 1/4c dry white wine. Served over rice.
My family really enjoyed it!!! 5 STARS Rachael Ray

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4 stars because I am NOT a fan of boiled or poached meats like this. So I flatten out the breasts, salt and pepper and dredge in flour and cook until brown. Then when making the roux, I always DOUBLE the amount of the flour and the butter (oil etcto make extra. Before I add the liquid, I take out about half and set aside, that way I can thicken if I need to! If I dont, then throw it away or refrig for later use. I did add some shitaike (sp mushrooms and some red diced onion. When the sauce was made, I poured it over the cooked chicken and baked 375 for 30 min. Was really good.

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I had everything in my pantry but wish I had some mushrooms to put into the sauce. It would have been perfect! Instead of rice pilaf I did brown rice and steamed some veggies. It was a quick and easy week day meal that I plan to do again.