Tarragon chicken with asparagus from The Washington Post by Stephanie Witt Sedgwick

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Notes about this recipe

  • debkellie on March 06, 2014

    Having read Laura's note I decided to try this one this evening, as I had asparagus to spare! Very tasty. Could be enhanced (next time) by using Pernod instead of white wine, and adding cream. I too, found it didn't need the cornstarch (just did a reduction).. seasoning, as the recipe says, is key. (I too used chicken breasts as I've never heard of chicken cutlets!)

  • Laura on February 25, 2014

    Made this for dinner this evening and we both enjoyed it. Loved how healthy and fairly quick and easy to prepare it was. I didn't bother with the last step of adding the cornstarch and wine -- the sauce was already somewhat thick and I didn't think it needed any further thickening. Instead of cutlets, I used boneless chicken breasts and just cut them in half lengthwise and they cooked perfectly.

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