Easy Tarragon Dijon Mustard Chicken in Oven Ny Times
Sort by: Most Helpful
Most Helpful Most Positive Least Positive Newest
08/23/2006
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 breasts were cooked, I removed them from the pan and sautéed 2 minced cloves of garlic, ½ of an onion, chopped, and 1 cup of sliced mushrooms until the onion was soft and the mushrooms were mostly cooked. Then I added the cream, mustard and tarragon with the garlic, onions, and mushrooms. I also tripled the cream-mustard-tarragon "gravy" as we like extra. I served this wonderful chicken with mashed potatoes and asparagus. We will definitely make this again! UPDATE: I have made this dish again, and this time I made a few more changes that previous reviewers had mentioned. I rubbed a light coating of Dijon mustard on the chicken breasts a few hours before cooking and let them sit. I still coated the breasts in seasoned flour before browning. Once the chicken was cooked and I removed it from the pan, I added a splash of white wine (slightly less than a quarter cup) to deglaze the pan prior to sautéing the onions, garlic and mushrooms. My husband said it was the best! This time I served it with Stove-Top chicken dressing and a salad.
11/03/2004
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 chicken was done, I added 2 minced garlic cloves and 1 minced shallot to the drippings and cooked until soft. 3. I deglazed the pan with a glug of white wine before adding the cream. The garlic, shallots and wine deepened the flavors and gave the dish a better finish. This will definately be one of our favorites from now on!
09/05/2006
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 incredible hot spots for the worlds best restaurants, they couldn't believe they found a dish comperable if not better here in the Montana mountains that parallel the big cities best. Thank you and allrecipes for all my great recipes
07/25/2006
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 in oil & butter. I made the sauce as directed, but increased the cream so there would be more sauce. Yummy! The chicken was incredibly tender and moist. My husband raved about it.
11/09/2005
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 with dry white wine, after it reduced by half I added finely chopped shallots. After the shallots cooked for a few minutes I then added the cream. Instead of tarragon in the sauce I added Herbes de Provence, stirred then added back the chicken. I garnished the chicken with fresh chopped tarragon. We used the sauce for the asparagus on the side. My kids (10 & 12) loved the sauce and the chicken. They actually used the sauce to disguise the taste of the asparagus. This is a keeper recipe and I've shared it with friends. Nice and easy but definitely a show stopper.
08/28/2006
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 white wine and lemon juice. Convection bake at 325 for 20 minutes while making sauce. (These two pre-steps tenderize the chicken.) In a sauce pan, melt 1 TBS unsalted butter and add about 1/4 cup diced red onions, cooking a few minutes. Add about 1/3 cup sliced portabello mushrooms and saute until mushrooms are cooked. Pour into bowl and set aside. Pour 1/2 cup of fat-free half & half to heated saute pan and heat on medium until hot. Whisk into cream 2 TBS Dijon mustard. Stir in 2 TBS chopped fresh Tarragon. Add in onion-mushroom mixture and lower heat to a low simmer. Place baked breasts on a lightly greased heated grill pan and grill 3 minutes each side or until chicken is cooked through. Sprinkle with salt and pepper. Place on plates and ladle sauce on top. Voila! A gourmet meal awaits.
08/23/2006
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 find that unsalted butter (or sweet butter) gives a much better flavor and does not burn as quickly
07/24/2006
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 every single person I know who tried it!
05/22/2006
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. used only 1/2 and 1/2 and milk to cut down on fat. good and classically french recipe
08/23/2006
This recipe is so delicious and everyone I've served it to raves; I always double the sauce and it is just right. Yum Yum. Ya gotta try this one. A super easy, elegant company meal, too. It is also an "Adkins diet" low carb recipe, that is until you add the sauteeing in flour as some have done.
09/14/2006
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 made their changes and then rated the recipe 4-5 stars, so I really think this 5 star rating is way off. Way too strong of a mustard taste for me. I tried again with less mustard and garlic and served it over chicken stuffed with prosciutto and smoked gouda. It went better with it but I still dont think its that great. Wont be making it again.
07/26/2009
This was delicious, quick, and easy! I will definetly be making this again. May opt for the light cream to save on calories next time. UPDATED - 2nd time making this - made some changes and it was FABULOUS!!! After I removed chicken from the pan I sauteed about a half an onion, a can of artichoke hearts and 2-3 cloves of garlic, then added the LIGHT cream, mustard, and tarragon. Also added 3/4 chicken broth to extend the sauce without adding calories. Thickened it with flour. Served it with white rice and a salad. It was DELICIOUS!!
09/16/2008
So this is one of those annoying reviews where it is a 5 star rating because of my changes. However, I would feel like a fraud if I claimed this recipe as my own given many of the similarities to this one! I first covered the chicken with dijon mustard and let sit for an hour. I then sauteed one onion and three minced garlic cloves in oil and butter. I lightly floured the chicken and browned on each side for 5 minutes per side. I deglazed the pan with 1/2 cup white wine and let reduce. I added a 1/4 cup of chicken broth, covered and simmered for 20 minutes. I combined the cream with the mustard and tarragon, removed thre chicken from the pan and kept warm. I added the mustard mix to the browned bits in the pan to create the sauce. I returned the chicken to the pan. Outstanding! I literally ran my finger across the pan and liked more sauce before washing the pan!
10/20/2006
Whenever I first try a recipe, I change it to suit my own tastes. That's what a recipe is... a guide. And like Linda says, I was also brought up never to waste food, so what would be the point of preparing something if you know you're not going to like it as much without a little extra this or that? So, DELTAQUEEN50, this was a great start. I added a couple cloves of garlic, a shallot, chives, a bit of fresh basil, about a quarter cup of Pinot Grigio and used just a squirt of honey dijon mustard. The barest hint of parm at the end, and served with a salad, oven roasted potatoes and fresh, crusty Italian bread. My husband really enjoyed this last night, and I thank you!
04/29/2006
Priceless! I used chicken tenderloins. Followed others by flouring them. Also sauteed an onion and mushrooms. Doubled cream as the others did and used a spicy mustard. Also used dried tarragon. I've made this recipe 3 times and used different wines each time to deglaze the pan. Fast and delicious meal in under 30 minutes. We love it!
10/26/2009
I really like how this recipe turned out. I followed it exactly. Hubby isn't a huge mustard fan but he said that this was ok - hence the 4 star rating. I think this is definately something I will continue to make for myself when hubby isn't home. Thanks for the post.
08/23/2006
Add a little grated onion and pressed garlic to the sauce, and definately double the sauce...great on buttered noodles or rice.
12/30/2010
Absolutely wonderful. Don't change a thing! Why on earth go to all the extra trouble with flouring, marinating, etc. when just following the recipe is a gourmet meal. I was short on the cream and topped it up with milk. Also discovered my fresh tarragon was thoroughly dried so rubbed the leaves in my hands to crumble and it was amazing. Thank you Deltaqueen50. It was and is wonderful!
04/29/2011
This recipe is divine! I did make several adjustments though, but regardless the recipe is great. I actually did this with 2 halibut fillets instead of 4 chicken breasts. I used only 1 T of smart balance olive oil spread. I kept the proportions for the sauce the same. I deglazed with about 1/4 C of white wine and added 2 gloves of garlic, minced. Once the wine had reduced I added the cream (I used fat free 1/2 and 1/2) and tarragon. Then followed the rest of the recipe as described. I served with "Fast and Easy Spinach with Shallots" from A/R and a butternut squash puree. I was in heaven, soooo good!
02/19/2012
Definitely add dijon to the chicken; let it marinate for a few hours. Didn't bother with coating the chicken in flour as I was cooking this in my Dutch oven. I also added 0.5 cup of white wine to my Dutch oven, let it reduce, then added the cream/mustard/tarragon mixture, then the chicken, and let it cook for an hour at 325. OH...I also cut the chicken into strips. Very, very good. Got rave reviews.
05/30/2006
i went between trying to figure out whether to rate this a 3 or 4. it had an "interesting" taste but that's most likely due to personal preference. i added garlic and onion powder to the chicken as well and then also floured it like others suggested. i added onions and mushrooms to the sauce too and doubled the sauce (which is a good idea, there wasn't even much left with doing that). i've noticed a couple of people have said they've used dried tarragon (as did i) and they just add more..which is a little confusing because if you are substituting dried for fresh you are supposed to use *less*. i can't imagine using more than what's called for but then again, i wasn't the biggest fan of the tarragon flavor. we went back and forth from liking this dish to thinking it was just ok. i think that next time i will add a different herb and then it will be really good.
08/08/2006
Very easy and very good. I used margarine instead of olive oil and the butter when sauteing the chicken. That's the only change and probably didn't effect anything. I wish I had made more sauce though and will do so next time. My boyfriend wanted more on his angel hair pasta. Otherwise a very enjoyable dish.
06/20/2011
Great recipe! I followed others' suggestions and coated the chicken in dijon mustard a few hours before cooking, and then dipped in flour immediately before putting in the pan. I also used half & half instead of cream as I didn't have cream on hand. It was still delicious! I served it with red potatoes (chopped into cubes, coated in salt, pepper, dijon mustard, and a little mayo and baked until done), and the sauce was great on the potatoes too! I will be making this again. Thanks!
03/05/2006
I just made this for a 10-person dinner party and it was a HUGE HIT! The sauce was luscious (I used dried Tarragon, as I could not find fresh, and it worked fine), and it was so easy to make. I will certainly make this recipe again. Thank you so much!
01/18/2010
yum. I had trouble finding enough fresh tarragon, so I used what little I had plus I added in some dried basil. I think you coulld substitute fresh basil or cilantro and have good results. I can find those herbs easier. I will try that in the future. I did double the sauce and had way more than enough. I might make some more chicken because the sauce is so good that I don't want to waste it. I used a splash of white wine to deglaze the pan. The flavor of the sauce did not really come out until I added enough salt....so don't try and skimp on the salt.
09/12/2008
I used to have a similar recipe that came with the fresh tarragon I bought (printed on the package), but lost it. It's easy to make without a recipe, once you've done it a couple times - still, I was delighted to see this! One difference I recall is that chicken stock was used to simmer the chicken (covered) and then add the mustard and cream. I think adding this step would stretch the sauce (I never had to make more than the recipe called for) and manage the fat level without sacrificing flavor at all. I can't imagine anyone not loving this recipe, unless you dislike tarragon. The recipe is foolproof otherwise!
03/13/2007
I prepared this pretty much as directed, except I did what previous reviewers suggested and substituted 2% evaporated milk for the cream, and doubled the sauce. I thought it turned out great. Also, I refrigerated the leftovers and the next day, I cut up the chicken, added some mayo, onion, celery, dried cranberries, and a little extra tarragon and it made a phenomenal chicken salad.
08/04/2005
This was so delicious! The chicken came out very moist. Per the suggestion of previous reviewers, I coated the pieces with seasoned flour before sauteeing it. Also, I used McCormick Garlic Herb seasoning on the breasts while they were cooking. The cream sauce was exquisite. I added chopped green onions to it and it came out perfect. Thank you for a great recipe!
04/21/2006
I used milk instead of heavy cream since that's all I had and it was still great.
08/06/2005
This is the first recipe we've tried off this site and now we're hooked. This is some of the best chicked we have ever had! I customized the recipe for three and after we were finished I wished I had done it for more so we could have had leftovers. One tip I do have is double up the sauce. I made asparagus with holandaise and mint rice pilaf to go with it and my husband said the sauce would have been really good on the asparagus...Rachel
11/02/2011
My family really enjoyed this recipe. I made this with several changes suggested from other reviewers. Never had tarragon before and it smelled like licorice so just to be sure everyone liked it I used half the amount( I will add more next time). I dredged the chicken in seasoned flour and then browned. Then sauted chopped onions and sliced mushrooms, then made the sauce. I did make extra sauce as suggested and I'm glad I did. My husband and 10 year old son loved it. I will definitely be making this again.
01/07/2011
Very good. Enjoyed the tarragon flavor
08/03/2007
Very nice. My version used thin chicken cutlets, dredged in seasoned flour. When the chicken was cooked thru, I prepared a triple serving of the sauce by first tossing in a medium chopped shallot and two pressed garlic cloves into the pan. When I could smell the garlic, I added 1/2 C white wine to deglaze. The wine cooked until it began to thicken just a bit. At that point I added the cream, mustard, some salt an pepper, and let it thicken up. Just before the final thickness was reached I added the tarragon. Nice.
03/07/2010
Excellent!! I followed the others advice and spread musturd on breasts than battered with flour with salt & pepper. Also add mushrooms to sauce. Served over pasta.
02/12/2008
This is an excellent recipe. I think my girlfriends requests it almost every week. I use half and half instead of heavy cream to cut back on the fat a little and it really does not seem to make that big of a difference in the flavor or texture. I would definitely recomend doubling the sauce, because it is amazing.
03/14/2006
This is a super simple, yummy recipe! I used Fat Free half and half instead of heavy cream to reduce calories. It was still great. If you use the fat free stuff, keep the heat low so you don't cause it to seperate.
09/12/2008
Excellent! I used it on pork chops instead of chicken and found I was out of tarragon so I used marjoram and a little mint. This is so good with these substitutions that I can't wait to make it with the proper herbs on chicken! The sauce is also great with pork.
08/25/2006
I'm going to go out on a limb here and disagree with this 5 star rating, I'm sorry. This tasted so odd that after dinner I went back and studied the recipe to make sure I didn't get any of the amounts wrong. I made it as directed, aside from using less tarragon, because I used dried instead of fresh. (Couldn't find it fresh, and paid almost $5 for a small jar of dried) Anyway, my daughter said it tasted like the sauce from potato salad, and frankly I agreed with her. Until the middle of eating it and then I realized it tasted exactly like deviled eggs. We all got a laugh out of that comparison, but truly, that's what it tasted like. I couldn't eat the rest. My hubby said it was good, though it did taste like deviled eggs. Sorry, don't plan to ever make this again. One of the weirdest tasting dishes I've ever made.
11/01/2005
Utterly amazing!! Easy and gourmet. I love to cook and rarely cook the same thing twice. This however I've made 4 times and I only ran across the recipes a couple of months ago.
10/10/2010
Delicious! Doubled the sauce recipe, using both whole-grain and regular dijon mustard and 1 teaspoon of dried tarragon. Yummy results for something that is so quick and easy to prepare! Served it with jasmine rice and picky eaters (husband and teenage daughter) cleaned their plates.
09/15/2008
This was a huge hit at my house tonight. Even my "food critic" 11 year old son liked it. You don't need to change a thing about this recipe. Try it; you'll like it!
05/14/2005
The flavor of the sauce was excellent! I used fish instead of chicken and it was so delicate.
09/12/2008
Great recipe. How nice that this doesn't call for a can of cream soup like so many on this site. I use a different mustard, as we don't like Dijon, but it still turns out great. Also, I only use olive oil and not butter as I only cook with olive oil. A person can tailor this to their personal preference by using another herb or combination, adding white wine, using all butter. That's the great thing about cooking. It's versatile to your tastes.
01/20/2011
Followed recipe exactly with outstanding outcome and rave reviews.
08/09/2005
Our new favorite creamy chicken recipe. I make this at least twice a month. Couple of changes I make: Flour the chicken before browning. Add sauteed mushrooms and onions to sauce. Make at least double the sauce and serve with noodles. YUMMY!
12/15/2004
This was great! Kind of tastes like a Bernaise sauce. Very easy however we are a mushroom family so I added about 10 sliced mushrooms to the chicken while it was browning and it really tasted great - not too much mushroom flavor. Also trippled the amount of cream, mustard and tarragon since we like alot of sauce over the chicken and rice! Will definetly make again. My kids even ate it up!
10/18/2006
Well, I changed up a recipe to suit my family's tastes because I swapped out the tarragon for chives. I don't know about anyone else, but I was brought up to never waste food which is why I opted for an herb that all four of us would like. Oh yes, and I also took other reviewers advice and added some garlic and a splash of wine. "Deltaqueen", this dish was so very good, not to mention, company worthy and easy too! Thanks so much for a true palate pleaser!
09/14/2008
Tarragon is an herb that not everybody likes, so when I doubled the sauce, I did not double the amount of tarragon (I used 1/2 tsp of dried tarragon, because I didn't have fresh). I coated the chicken breasts with a flour & bread crumbs mixture for frying, and deglazed the frying pan with a little white wine before adding the cream to the pan. Instead of heavy cream ("Whipping Cream" in Canada), I used Half-and-Half ("Coffee Cream" in Canada), to cut down on the dairy fat, and found this worked fine. I liked this recipe, but am only giving it 4 stars because two others in my family, more picky than me, only gave it an "it was okay" approval rating.
05/15/2011
I'm always looking for new ways to use tarragon because it takes over my herb garden. I love this recipe, but be careful with this herb. It is very sweet and can overpower a recipe, so resist the impulse to throw a bit more in just because you have it. (I hope I don't have to say to use only fresh, and only French tarragon). The mustard balances the tarragon beautifully. Next time I'll change the proportions and use just a bit more of it. There is almost never a reason to use heavy cream in any recipe. Light cream will do. And sour cream would be equally as good. Definitely double the sauce. I try to watch my weight, but it's hard with this one, especially when served over my favorite wide egg noodles. I want seconds and thirds and keep sneaking just another spoonful of the sauce before refrigerating leftovers. Leftovers??
01/12/2010
Yum! Made it as is, doubling the sauce recipe. Next time I might pound the chicken thin before cooking. Thanks for posting this!
10/16/2006
Gourmet dinner quick and easy. A hit with my family. Served with steamed brocolli with lemon pepper. I doubled the sauce to have more dip!
01/07/2008
My husband and I just LOVE this recipe. It's so simple to make and the taste is unbelieveable! This is something that I make when we have company due to the simplicity of the recipe but also because it comes out looking and tasting like something I slaved over for hours! 5 big, bright shining stars for this one!
02/06/2005
I used non-fat milk and a half teaspoon of corn starch instead of cream. Wonderful dish, my husband loved it!!!
09/14/2008
I sauteed diced onion and garlic first--added 1 cup sliced mushrooms--cooked a smig. Add chicken pieces and cook till almost done. Remove chicken--keep warm. Add rest of sauce ingredients plus 1/3 cup white wine-- return chicken to skillet--heat to warm and chicken is done.
03/12/2010
I've made this several times, exactly as written, and it's delicious! I might try adding shallots or garlic sometime, like others have done, but I think the sauce is delicious as is. UPDATE: I will say, though, that the sauce is so delicious, I usually want more of it. So I've taken to doubling it and I use light cream to try and cut down on the fat. As far as I can tell, it hasn't affected the flavor or creaminess at all. I've also tried it with garlic, shallots, and a bit of white wine to deglaze the pan (as mentioned in other reviews), and I'm not convinced it added that much, so I'll probably stick with just the regular cream/dijon/tarragon sauce.
01/21/2006
This was amazing! I used 1/2 & 1/2 cream, and sauteed the chicken with wine & garlic. This is a definate keeper & I'll be making it again!
06/21/2007
Superb. I marinated my chicken in a little Itallian dressing and white wine prior to preparing. Err on the low end of the cooking time. Even though it's chicken and you want to be careful, the chicken will cook more while it is setting on the side and will become tought and chewy if it's over done.
05/16/2006
very good! I used fat free half and half to cut out some of the fat. I also added mushrooms while cooking the chicken. Next time I will use a little more mustard because I couldn't taste it much. Great recipe! Thanks
09/28/2011
If you cut the chicken into 1 inch cubes it speeds up the cooking time. Also after I took the chicken out of the pan I sauted mushrooms and garlic in the same pan until tender before adding half & half and mustard. I used dried tarragon and it came out awesome. A perfect dijion sauce!
01/27/2011
Delicious! I left out the terrragon because I didn't have any and it was so good. Everyone loved it and it was so simple and easy. I will definately be putting this into regular rotation.
05/19/2009
My boyfriend and I loved this! We both had second helpings (albeit small ones), and he took the last of it to work the next day for lunch. I didn't use the tarragon because I sincerely hate the taste of licorice and was afraid that it would ruin the dish for me, but I think this recipe would work well with whatever herbs you happen to have around. I had a whole chicken on hand, which I cut up and skinned, removing the backbone from the thighs and breasts. I dredged the seasoned chicken pieces in flour prior to browning them, sauteed some garlic and onions in the drippings from the chicken and then deglazed the pan with 1/2 cup of white wine. I also added 1/2 cup of chicken stock, doubled the cream (but left the amount of mustard the same), used herbs de provence instead of the tarragon, and added a bay leaf. I added the chicken back with the sauce and let everything slowly simmer together to thicken. Served it over soft polenta, and it was incredible.
01/27/2008
Fabulous!!!! This tastes 5 star quality. One of my favorite all time recipes. Sometimes use fat free half and half. Can't say enough good things.
02/04/2005
very tasty i made a low fat version using nonfat yougurt with a bit of skim milk instead of cream and it taste great
09/01/2006
I made this last night for my roommate and I and it was DELICIOUS! I doubled the sauce recipe and served it over rice. This is a TOTAL keeper. Enjoy!
09/11/2008
Good recipe. I doubled the sauce, could even have been tripled. I used half and half instead. I did not have tarragon on hand so I used italian seasonings and red pepper flakes.
06/30/2011
This was delicious!! I took some suggestions and sauted mushrooms, onion, and garlic before mixing the sauce; we also doubled the sauce and used 1 tsp dried tarragon (crushed) in place of the fresh. Served over mashed potatoes and with a side of fresh steamed broccoli - yum!! I think next time I will use fat free half-and-half in place of the cream to cut out some fat and calories.
03/06/2005
Excellent!! Tastes very authentic. I would suggest pounding the chicken breasts beforehand for more surface area and doubling the sauce.
03/13/2010
Out of this world. I made it exactly as written, except using half and half instead of heavy cream and only three chicken breasts; the chicken was moist and delicious, the sauce was perfect. I used a really robust dijon, which I'd absolutely reccommend. My sauce only needed to reduce for a minute or two before thickening. The part that really amazes me is how easy this recipe is! Really fabulous, thank you so much.
10/17/2007
Did what other reviews said with onions and mushrooms... didn't use wine. Used Fresh tarragon! WOW! YUMMY! I also, split the chicken breast in half - to make them thin... left mustard on them for 4 hours before dinner... then coated in seasoned flour (season salt and garlic powder). Ready in less then 30 min... Served with mash and mixed veggies. YUMMO!!!!!!!
04/05/2011
I followed the advice of a few other reviewers by adding garlic and onions and deglazing the pan. I also used FF evaporated milk in place of the cream doubling the sauce and served over egg noodles... FANTASTIC and oh so simple!
05/10/2012
This. Was. OUTSTANDING!! I doubled the sauce and it's a good thing I did...we probably could have poured it into glasses and drank it!
04/14/2010
This is one of the best dishes I have ever had. It has become a once-a-week dinner in our family - we can't get tired of it. The sauce is just so amazing..I always make extra so we can pour it over the rice and veggies. Yum!
03/09/2010
This is a 5 star recipe but with changes. Like several other reviews I dredged the chicken in flour. Deglazed pan with white wine, added chopped shallot and crushed garlic. It was delicious, simple, quick and you couldn't get better in a restaurant.
10/17/2006
When ever I first try a recipe, I do it just the way it's listed. Then, if I feel it needs changing, I will make changes the second time around, but my reviews are always based on the original recipe. I'm amazed how many people totally change a recipe, then make comments on it. They should rename it, and submit it to All Recipes. With that said, I loved this recipe. Quick and easy, with just the right amount of flavor from the mustard and tarraon. The only change I might make, would be to add more tarragon, but just the way it is was delightful. Another keeper. I will try it out on my very picky grand daughter the next time she visits. That's the true test!
12/13/2006
All the kids had seconds! I doubled the sauce to put over asparagus.
09/17/2006
I guess I have to join the minority on this one, because I thought the sauce was really bad. Althoug this was a quick and simple meal to prepare, this recipe will not find its way into my recipe box.
02/24/2011
As a consensus of 4 (including myself), we felt this recipe should get about 4 stars out of 5 stars. This was my first time making this recipe. For mustard lovers, this would be a hit. For semi-mustard lovers, caution on the measurements of mustard used. For Dijon mustard, I used Trader Joe's Dijon Mustard brand and lacked fresh tarragon leaves so I converted to about 1/3rd of a teaspoon of dry tarragon herbs to be equal to 2 teaspoons of fresh tarragon leaves. I may have converted the measurements incorrectly because I could not taste any hints of tarragon. I also accidentally omitted the olive oil. As a result, everyone liked it but did not love it. I felt that it was too mustardy in taste, but the creaminess was just right. I used Great Value brand's heavy whipping cream. The end result was a creamy mustard sauce over chicken. To us, it was nothing special, but satisfying. I served it with creamed spinach and corn bread (I would have preferred rice pilaf, but someone insisted corn bread). The pairing was nice because the spinach was creamy and provided a salty taste and the cornbread was slightly sweet so there was a variety of tastes there.
11/26/2005
Pretty good recipe. The sauce was very mustard-ey even with the cream, and it didn't really cook into the chicken so it left the inner meat kind of bland. But I cooked some asparagus with the dish and put that into the pan to simmer a bit with the chicken and sauce and that was the best part of the meal. The sauce tasted really really good on the asparagus.
01/22/2012
This was really good. It reminded me of the chicken my Mother use to make. I didn't have any tarragon so I subbed it with Thyme. Used half and half instead of heavy cream and added about a 1/4 cup of chicken stock for more flavor. My fiance asked me to add it to the save list for the future which really surprised me as he doesn't usually ask me to repeat a recipe without asking me to add chillies to it next time.. LOL... It must be a winner
03/05/2010
I made Emrils version , his uses wine. But I made quite a few substitions because I used what was on hand. It was delicious. I used sake instead of white wine, basil , sage and spike (a combination spice ) and half and half instead of heavy cream. also mixed olive oil and buter.....it was fabulous !
12/14/2006
I was hesitant about this dish because of the dijon mustard. Neither my boyfriend or I are big mustard fans except for honey mustard. I used a very grainy-looking dijon mustard and it had a very strong smell when first added into the pan but the taste was excellent! I was very suprised. I did use half & half instead of cream and doubled the amount of tarragon. One of my new favorite chicken dishes!
05/13/2012
Easy and delicious! I used 2% milk to make it lower fat and it was still delicious. I would probably double the sauce if using 2% milk again because it did cook down quite a bit.
12/12/2010
YUM! That made a beautiful sauce! Loved every bite of it and will be making it again for sure. No changes to the recipe needed for me. Served over mashed potatoes and steamed broccoli and cauliflower - the sauce was wonderful on all of it.
09/18/2011
My husband, who usually doesn't like mustard sauces, absolutely loved this! I had to substitute dried tarragon for the fresh, and I really don't think it made that much of a difference. It's a little heavy in the fats values, but is a wonderful treat every once in awhile.
08/21/2005
Very interesting flavors.... I added more tarragon than mentioned.... I like fresh herbs. Turned out really good. Thank you.
11/08/2004
Very flavorable for such a quick dinner. I used the prescribed sauce mixture for 2 ckn breasts instead of 4 and doubled the tarragon b/c I used dried instead of fresh.
01/30/2017
This was great! I followed other people's suggestions and rubbed the chicken with dijon mustard and a splash of lemon juice and let it marinate for an hour or so. Melted a half stick of butter and some olive oil and sauteed some fresh garlic and minced onion (just the spice), then covered the chicken pieces with seasoned flour (w/pepper and seasoned salt) and added the chicken to the skillet with the butter/olive oil/garlic/minced onion and browned on both sides. I then added just about half a cup of chicken broth and covered the skillet and let the chicken cook for about 15 minutes. I removed the chicken and set aside, added about 1/4 cup of Chardonnay, 2 TBS of dijon mustard and 2 TBS of tarragon (I too only had the dry spice), and a cup of half-n-half, simmer and stirred until thickened and added the chicken back into the skillet with the sauce. It was AMAZING and made a ton of sauce! (Note: I think it would have been just as wonderful skipping the flour step - all that seemed to do was make the sauce a little thicker because it really didn't stick to my chicken pieces.) Thank you for a great recipe and thank all of you for your comments and suggestions!
06/29/2011
I coated the chicken in seasoned flour and used oregano instead of tarragon because I couldn't find it. I know it totally changes the flavor of the dish and I will make again with tarragon eventually. Good!
09/09/2006
This dish was very tasty, but not one that I'd make very often.
12/14/2011
Out of this world delicious! Double the sauce and serve it with noodles. This was a winner at the dinner table.
09/06/2006
We just did not like this...must be a matter of personal taste. I used a name brand dijon mustard and used a dried tarragon ($4 for the bottle - yikes!)and used only 1 tsp, but the flavor of the sauce was odd. Sorry to disagree with what is so obviously a winner to others. But - that is what is so nice about this site! We all get a say in our ratings. Thanks anyways.
03/05/2010
this looks like a great recipe with mini sodium and maxi flavor. If tarragon is not available, well substitute another herb, and change the name. good work
03/15/2009
very good! I made it like other reviewers by flouring chicken first and using carmelized onions and mushrooms. Tripled sauce. Very rich but it tones down over rice.
08/28/2006
Fancy dish, I kept expecting there to be more steps...this was totally too easy. From previous reviews I coated chicken with flour and seasoning prior to frying. Added 1 small onion finely chopped, and a clove a minced garlic while frying chicken (in extra butter i might add). NOW, I have NO clue what "tarragon" was or tasted like...but as I was using my herb mincer...it smelled like anise. Personally I WOULD NOT add anything that smelled like this to anything I cook, but I DID-and it was quite tasty. I tripled the cream, but not the mustard or tarragon. And because of my fussy 7 year old son, I just threw the sauce into a gravy boat (I didn't want to ruin perfectly good chicken)...go figure...my son even liked it (I gave to him as dipping sauce). Using a gravy server allowed us to control the amount of sauce on our rice too. This is very rich however, and would NO WAY be able to eat another helping, even though it was terrific. Will definately make again, and maybe try different herbs, maybe even a little parmesean cheese melted in...it had a "alfredo-y" base taste to it.
04/08/2010
Oh.my.gosh. I've made this before, and we loved it! I had some fish (tilapia) on hand tonight, and was wondering what to do with it. I rememberd this sauce, and thought I'd give it a try. It was awesome! I wouldn't change a thing, except to maybe make more sauce if you plan on serving it over a grain. Thanks for sharing!
09/07/2006
After noting MANY suggestions from other reviews I agree this is a VERY GOOD recipe. I totally agree that More Sauce is a MUST, as well as using FRESH tarragon. I marinated the chicken with White wine and Lemon Juice. Flour and seasoning before browning was a good suggestion, as well as adding garlic and onion to the sauce for alittle more depth in taste. I served this over rice, but will try pasta next time, as the rice acted like a "sponge" and soaked-up the sauce too much. Over-all my family liked it alot, and whould be open to having it again. I would make ALOT more sauce. I did double the recipe for sauce this time and it still wasn't enough for my guys.
11/17/2007
this has fast become a family favorite. Even my picky 17 year old will go back for helpings of this. I have served this over rice and angel hair pasta and its always enjoyed.
04/13/2017
After pulling up this recipe to make 'again', I realized I had never reviewed it... shame on me. This recipe has gone through various transitions thru the years, but still never fails to impress me. Though it tastes wonderful as written it is also the perfect recipe for customizing to your family's individual likes and dislikes. I lightly saute the chicken with a dusting of flour, salt, white pepper, garlic and onion powder and remove when done, then in the same pan, saute 3 cloves of minced garlic, 1/2 cup minced shallots, and package of Bella baby mushrooms to give the sauce a more earthy taste. When the mushrooms have cooked down, add your tarragon, 1.5 tbsp mustard and the cream back to the pot and let simmer for 5 minutes to thicken; make sure to scrap up the fabulous drippings in the pan, as they really help flavor it. Add the chicken back to the pan, coat with sauce and serve. Wonderful Deltaqueen50, simply wonderful! Thank you for sharing.
09/01/2010
I was not sure if I would like this recipe or not. First of all, the Dijon mustard seemed strange paired with heavy cream, and the tarragon smelled funny to me, but after I plated it up and added some sauteed mushrooms, I ate every single bite! It was delicious! I will make this one again and again, and I loved the French flavor! Made me feel like a French Chef!
rogersninespere1969.blogspot.com
Source: https://www.allrecipes.com/recipe/77156/dijon-tarragon-cream-chicken/
0 Response to "Easy Tarragon Dijon Mustard Chicken in Oven Ny Times"
Post a Comment