About this recipe: This is a very nice full bodied sauce to go with most chicken dishes or just over a plain chicken breast.
Lovely. To make it lower in fat I substituted the double cream for creme fraiche. - 03 Oct 2011
Really delicious. I used creme fraiche instead of cream after which I reduced on a medium heat instead of boiling. I didn't have fresh tarragon (only freeze dried) and didn't use the garlic clove because the sauce was for fish cakes. I was thrilled that there wasn't even a hint of the strong creme fraiche taste. Great recipe. - 25 Aug 2013
Very nice used it as a pasta and chicken sauce. Had to use tarragon paste instead of dried tarragon if you have to do this 1 tea spoon is enough. I personally prefer creme freche to double cream but i feel this is personal preference. - 06 Aug 2014