This is my version of a classic French recipe that I have adapted for quick and easy preparation. You may wish to adjust the quantity 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. - 16 May 2007 (Review from Allrecipes US | Canada)
this was VERY easy to make and quick to put together with simple ingredients. it was very tasty and the sauce was great. i would change the quantities of spices, there was a little too much tarragon to my taste. - 17 Jul 2002 (Review from Allrecipes US | Canada)
This chicken is delicious....not everyone has a taste for tarragon, but my four children, husband and I love it. - 16 May 2007 (Review from Allrecipes US | Canada)