By HollyGolightly on January 23, 2011
"From Mastering the Art of French Cooking. Very moist chicken with a rich cream sauce. The sauce is so rich that I would follow Julia's recommendation of very simple sides that don't compete with the flavors at all... buttered peas and baked or mashed potatoes work well. This recipe looks very long, but is actually quite easy... just prep the bird and throw in the oven. The sauce comes together quickly at the end."
Serving Size: 1 (464 g)
Servings Per Recipe: 6
"Very rich, but elegant recipe with a great taste. I would recommend this to any one who loves tarragon and lemon. The sauce rather thick but has a wonderful flavor. Very enjoyable recipe"