Tarragon Chicken

  • RG07HPNC Posted: 07/08/09
    Worthy of a Special Occasion

    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.

  • cookinnc8 Posted: 03/16/10
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    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.

  • tracydoran Posted: 05/14/10
    Worthy of a Special Occasion

    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!

  • barb8571 Posted: 03/03/10
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    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.

  • terrifhostess Posted: 01/19/11
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    Easy and quick but PLEASE NO BOTTLED LEMON it has chemical taste and ruins dishes!

  • bobbadagirl Posted: 04/27/11
    Worthy of a Special Occasion

    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.

  • AllysonES Posted: 06/20/11
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    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!

  • jenringo Posted: 09/08/11
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    My kids love this-- even for leftovers in their lunches!

  • DianaDia Posted: 09/05/11
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    So good!Try to use fresh lemon and fresh tarragon for full flavor.

  • kieramjones Posted: 09/12/11
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    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.

  • Michelle6724 Posted: 12/13/11
    Worthy of a Special Occasion

    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.

  • ashleykjohnson Posted: 10/19/11
    Worthy of a Special Occasion

    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.

  • lksmithnj Posted: 04/24/12
    Worthy of a Special Occasion

    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.

  • GlenGerson Posted: 10/29/13
    Worthy of a Special Occasion

    Tried this recipe when my nephews were visiting. Has a lot of scope for improvisation. By itself, it is a little bland but can definitely be made more interesting by adding sauces per your liking.

  • CounterChef Posted: 11/01/13
    Worthy of a Special Occasion

    My friend and I made a visual summary for this recipe with pictures of each ingredient: http://counterchef.com/recipes/author/ellieGGGGG/title/tarragon-chicken/

  • Stephanie616 Posted: 07/01/13
    Worthy of a Special Occasion

    I thought it was an easy delish recipe. I actually slit the raw breasts and placed 75% of the marinade over them and let them sit in the fridge for about 30 min. It helped get the flavor throughout :) Enjoy!

  • Anna0418 Posted: 12/09/13
    Worthy of a Special Occasion

    The dish was quick and easy, and the chicken was very moist but rather bland.

  • Jennifer26 Posted: 12/05/13
    Worthy of a Special Occasion

    I thought this was kind of bland. I could mostly only taste the lemon. There was a lot of tarragon in the oil mixture, but barely any of it got on the chicken. I won't be making it again. It was easy, though.

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