22 Reviews of Tavern on the Green's Chicken Francais

From: Marie Nixon

On Jul 7, 2002

Very, very good. So aromatic while cooking. I've always wanted to eat at Tavern on the Green in NYC but never have. This was the next best thing to being there. French bread would go wonderful with this.

From: Carrie Ann

On Sep 15, 2002

This was absolutely delicious!The chicken came out golden brown,and covered in the wine-cream sauce with whole mustard,made a lovely presentation.I thought that the mustard would be over-powering, but I was wrong. It lent just the right amount of flavour to the sauce. Thankyou Miller for a wonderful,fast and easy recipe that I'll make over and over again.

From: Bev

On Apr 6, 2003

This was simply Fabulous, Dah-ling, Fabulous! I prepared exactly as Miller directed only substituting chicken broth for the white wine (personal preference). This recipe was so much fun to prepare and the results were wonderful! I will definitely be making this one again! Thank you so much, Miller!! This recipe will go into my "Company Worthy" collection!

From: Shabby Sign Shoppe

On Nov 20, 2002

I just loved this! I substituted dijon for the whole grain and used fat free half and half in place of the heavy cream. Fantastic!

From: Kathie Hagen

On Mar 20, 2003

Heavens this is delicious! I had this dish in 1985 (sadly, the last time I ate at Tavern on the Green). Memories! I used Maille whole-grain mustard & stuck with real heavy cream. The chicken was delicately flavored from the dredging & sauteing in clarified butter. I found the recipe confusing starting at number 6. Maybe it's because I'm not a gourmet chef in a restaurant. How does one deglaze a pan when the chicken breasts are in it? Perhaps the recipe should direct one to remove the chicken breasts to a warm platter & proceed with steps 6 through 9. Then one could add the chicken back to the sauce in the pan & heat through, being careful not to overcook the chicken. I served this with white rice & my family was bowled over!

From: Tony in VA Bch.

On Mar 18, 2003

This was a fun recipe to make and the outcome was super. The chicken was very tender and I really liked the suttle flavor the shallots added. Next time I'd like to add mushrooms for a minor variation.

From: CountryLady

On Mar 24, 2003

THere's little that I can add to the other comments, except......I was unable to buy shallots at my local market so I substituted with red onion. Even so, it was delicious - thanx for posting!!

From: KLBoyle

On Oct 16, 2007

Oh man! This chicken is insane! I wish I could give it more than 5 stars. My grainy mustard was not dijon style so I used 1 1/2 tbs. grainy mustard and 1 1/2 tbs. dijon mustard. I couldn't believe it was so incredibly easy to prepare. Thank you so much for posting this awesome recipe!

From: Lisa Rankin

On Oct 13, 2002

My wife makes this for me and I LOVE it!! Great change from that boring chicken!! Try It, you will be surprised!

From: kosherkitchen

On Mar 9, 2003

This was a great recipe-- very quick and delicious. My husband loved it! I substituted the heavy cream for half-and-half as above review did and it still tasted great!