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Incredibly tasty and very easy to make! I pounded my breasts flat (just a personal preference) and did everything on the stove top to save on dishes and to make this even easier to make. I just let the chicken simmer on the stove top while getting my wild rice pilaf started and then thickened the wonderful sauce with corn starch mixed with water to serve over our rice. Thank you for sharing!!

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Chef-Boy-I-Be Illinois February 02, 2010

This dinner was simply amazing, I served it to my guests for Sunday dinner (along with Medallions of Beef Tenderloin With Cabernet Reduction). I would honestly love to rate this higher, it is a restaurant-quality dish. This is a lot easier than it looks. The only thing I did different was to sub marjoram for the tarragon. I will be using this often, as it was a huge hit all around the table! Made for Spring PAC 2009.

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Porfavorcorona April 17, 2009

WOW!!! What great flavor, and easy dish to prepare, the tarragon puts this over the top :>) I served this with Okra & Tomatoes. This recipe goes in my keeper cook book. Made for *Fall 2008 PAC* Thanks!

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Papa D 1946-2012 October 01, 2008
Chicken Medallions in White Wine Reduction