Makes a chicken breast weeknight meal that tastes great and that you could easily serve to guests. It's all in the sauce!
No "ifs, ands or buts" about it - this is absolutely a beautiful, 5-star perfect dish and frankly, I'm surprised more people haven't discovered it. I added some garlic along with the onion and doubled up on the sauce but I didn't and wouldn't alter anything else about this recipe at all. Why mess with perfection? Everything is right with this recipe from the ingredients, to the instructions for its preparation, to the cooking time. And it is just SO delicious! The chicken is moist and tender and the sauce rich and velvety smooth, with well chosen ingredients that all combine into something simply sublime - how can you go wrong with a sauce made pf chicken broth,wine, Dijon, sour cream and tarragon? Hubs and I were really impressed - but more important, we thoroughly enjoyed every bite. - 27 Jun 2011 (Review from Allrecipes USA and Canada)
I will make this again. I do think that pounding the chicken breasts flat and adding mushrooms would be good improvements, but, as-is, the recipe is a keeper. FYI, I made the same amount of sauce for half the amount of chicken, and I am glad I did. - 22 Sep 2010 (Review from Allrecipes USA and Canada)
This recipe is wonderful. The marriage of dijon and tarragon is rich, yet not overwhelming. As other reviewers suggested, I added mushrooms. Great for texture and additional flavor. One caution, the sauce reduces very quickly - next time I will double the sauce ingredients and increase the amount of sour cream. Served this over homemade egg noodles. My guests had many compliments. This is a keeper. - 18 Jul 2010 (Review from Allrecipes USA and Canada)