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My review
Dijon-Tarragon Cream Chicken
67
DELTAQUEEN50
"Chicken breasts bathed in a delicate mustard tarragon sauce. A quick and simple recipe that you can serve on a weeknight but tastes like a French chef came to your house!"
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Ingredients
45 m servings 310Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- Melt the butter and heat the oil in a skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Brown on both sides. Reduce heat to medium, cover, and continue cooking 15 minutes, or until chicken juices run clear. Set aside and keep warm.
- Stir cream into the pan, scraping up brown bits. Mix in mustard and tarragon. Cook and stir 5 minutes, or until thickened. Return chicken to skillet to coat with sauce. Drizzle chicken with remaining sauce to serve.
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Reviews
Read all reviews 545758 Ratings
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Most helpful positive review
8/23/2006
This recipe looked great as is, but after reading other reviews, I decided to take some of their suggestions. I coated the chicken with lightly seasoned flour prior to browning them. After the b...
Most helpful critical review
9/14/2006
At first I didnt understand. Ive never made something with high ratings that went so bad. I read over the other reviews and I see a lot of people have not made this recipe as is. People have m...
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8/23/2006
This recipe looked great as is, but after reading other reviews, I decided to take some of their suggestions. I coated the chicken with lightly seasoned flour prior to browning them. After the b...
11/3/2004
This recipe was very good. I added a few things that rounded out the flavors. Changes I made: 1. I coated the chicken with seasoned flour before sauteing in butter/oil mixture. 2. Once the c...
9/5/2006
I'm a personal chef who uses allrecipes ALL of the time. Put this together and it was an incredible hit, had two guests that were from New York City and the other from Philadelphia, both cities ...
7/25/2006
As is, I would say this was an okay recipe, but with a few modifications, it is excellent. I coated the chicken in dijon mustard about 3 hours before cooking. Then I dipped in flour and sauteed ...
11/9/2005
I too made some adjustments on this recipe. I took the advice of others and dusted the chicken with flour and I doubled the sauce recipe. PLUS, after removing the chicken I deglazed the pan wi...
8/28/2006
Tasty, easy recipe. My husband loved it and I didn't let on just how easy it was. I changed it some based on the reviews and on our dietary needs: Marinate the chicken breasts for a few hours in...
8/23/2006
Excellent recipes and good company fare. The only changes I made is to deglaze the pan with white wine (next time I will try brandy), added some chopped garlic and used unsalted butter. Always ...
7/24/2006
I used to make this recipe all the time when I still ate meat. Now that I'm a vegetarian, I still eat this but with mock-chicken instead. It's a delicious and quick recipe that has impressed eve...
5/22/2006
coated chicken with salt pepper and herbs of provence and let sit for the afternoon. increased tarragon to 1 Tbs, used white wine to deglaze the pan, and added 1 tsp of garlic with the wine. u...