This is a stripped down version of the French classic, easy and delicious. Tastes as good as any you order in a restaurant. You can adjust the amount of tarragon to taste.
I might call this "Poached Chicken with Tarragon". The chicken should be seasoned and browned and removed. The pan should then be deglazed with the wine and herbs (and a lot less tarragon!) Perhaps add a bit of butter to emulsify the sauce and then gently add the chicken back to heat and finish at a very low heat. - 29 Sep 2008
Fabulous. It was amazingly tender. I'll probably use a little less tarragon next time, but regardless, we all loved it. - 29 Sep 2008
This chicken is delicious....not everyone has a taste for tarragon, but my four children, husband and I love it. - 29 Sep 2008