Tarragon Chicken

This dish was perfect for a quick and easy weeknight dinner. Would absolutely serve this to quests. I used 2 (8oz) skinless, boneless chicken breast halves that I cut in half horizontally to get the 4 pieces needed. Served this with the Kalamata Barley recipe. Wouldn't change a thing about this recipe.

Easy to make. I also had to cook longer - my chicken breasts were bigger. Substituted lemon juice out of a bottle, dried lemon rind and dried tarragon. Tender, moist and tasty! Served with rice and peas. I would make it again.

I made this not knowing if my husband would like it. Couldn't believe how fast it was to cook, served it with a cooked veggie. Will make again!

I did it exactly as written, and it was okay. Took more than 2 minutes per side, but my breast was bigger than most. Sauce was okay, so decided to add a little white wine to deglaze the pan and reduced it for a little extra zip. I would not make this again.

Easy and quick but PLEASE NO BOTTLED LEMON it has chemical taste and ruins dishes!

This is weird, maybe, but this is some of the best chicken I've ever eaten, and probably the best I've ever fixed. So simple, so good. Oh, and I added a dash of cumin.

i'm a 16 year old who loves chicken and i loved cooking and tasting this recipe!! it was so good!!! my parents want me to cook more often now haha!

My kids love this-- even for leftovers in their lunches!

So good!Try to use fresh lemon and fresh tarragon for full flavor.

My husband and I found this dish to be bland and not very interesting. We wouldn't make it again. I guess we're just not big fans of tarragon.

Good recipe, but needs a little punch. I added 1 tablespoon of dijon mustard, cut the lemon juice to 1 tablespoon and substituted 1 tablespoon chicken stock for the other one. The mustard and the tarragon together really sing! I also agree that fresh tarragon is a must.

I thought this meal was extremely bland... I would not recommend this for entertaining guests. I was able to pass it off to my two year old as unbreaded chicken nuggets (cut up). Not a fan and would not make again.

I didn't follow the recipe exactly, but used it as a base for my own additions. Double the garlic, remove the chicken and keep warm elsewhere, deglaze the pan first with a little chicken broth and then with white wine. I used dried tarragon and juice from Meyer lemons added to the liquid in the skillet. Reheat the chicken in the skillet with the broth then pour the broth over the cutlets when served. If I'd used meat market chicken instead of Perdue it would have been outstanding...there's just no comparison. As with a lot of CL recipes, this has a lot of ideas for improvising. And we'll definitely do it again with better quality chicken.