Chicken is served in a ginger-spiced cream sauce, then carefully arranged over steamed asparagus. It makes a wonderful dinner when served with a bottle of wine.
Very good to excellent recipe, but it seemed like the sauce needed a little something. Next time I will add ginger to the actual sauce - in addition to rubbing it on the chicken - maybe 1 Tbsp. I will probably also add 1/2 tsp salt and 1/4 tsp pepper. I also added flour to the sauce to get it to thicken up. - 20 Feb 2006 (Review from Allrecipes US | Canada)
This was very good - I couldn't find any fresh Tarragon so just used the dried. I heated the leftovers for dinner the next day and it was just as good - 25 Mar 2003 (Review from Allrecipes US | Canada)
Yum-yum! Chicken was great. I made it for the second time and I grated a little ginger and used ginger powder and left it on the chicken for about 15 minutes. I got the ginger kick this time around. Served it with wild rice and enjoyed every bite. Oh I changed the skillet because I didn't like the brown color from frying the chicken mixed with the sauce. - 01 May 2005 (Review from Allrecipes US | Canada)