Flavor Failure

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Dinner was enjoyable, but the flavor just wasn’t right.  I wanted to use some chicken I had in the freezer, so I searched Cooking Lite for a simple sauce to put over the chicken.  I found a recipe that only required tarragon, honey mustard, and sour cream so I decided to try it for the sake of simplicity.  We actually didn’t have sour cream or plain yogurt on hand, so I settled for vanilla yogurt reasoning that the spices would conceal the sweet yogurt.

We also didn’t have any plain honey mustard, so I used this southwestern honey mustard (which is awesome on sandwiches, by the way).

The recipe called for 2 tsp of tarragon, which is maybe where the flavor went wrong?

After cooking the chicken in the skillet, I quickly heated up the sauce.

And served it over chicken and rice with green beans!

The flavor was strong, but something was just off with this sauce.  I think it was the combination of too much tarragon and the kick of the southwestern mustard.  I usually love recipes from Cooking Lite, but every component of this meal just needed butter!

Two freezer snicker-doodles are currently thawing and I’m gonna watch a little TV.  Have a good one.

  • katheats
    August 30, 2010 at 9:37 pm

    It looks good at least!

  • C. Allen
    August 30, 2010 at 10:41 pm

    Nice try. This always happens to me when I make substitutions in recipes. I’m no Julia Child, but a helpful hint: when trying new recipes I’ve found it’s best to follow them exactly, or as close as you can, and only make 1 substitution. After you’ve tried the recipe, then you can make more subsitutions, but again only 1 at a time. (PS I’m just guessing, but I believe the somewhat mellow flavor of the sour cream, and it’s fat content was needed to offset the very strong lavor of the tarragon.?)

    • Laura
      August 30, 2010 at 11:17 pm

      Thanks for the tip!