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Joined Date: Aug 20, 2012
Reviewed Chicken with Tarragon and White Wine
"I used eight boneless, skinless chicken breast halves. I would recommend using at least ten for the amount of sauce. They simmered for 20 minutes in the sauce after browning. My husband does not like pieces of onion or garlic in sauces so I blended the sauce after it thickened. It was wonderful and a great dish for guests. I served the chicken "