I had some tarragon and crème fraîche sitting in the fridge, both left over from recent meals. Rather than let them go to waste - tarragon is a herb I rarely use - I decided to try and use them up. This is a wonderfully fresh tasting recipe that is both full-flavoured and light. It also takes no more than 25 minutes to cook from start to finish. Perfect for weeknights then!
Ingredients (serves 2):
2 chicken breast fillets
1 tbsp honey
1 tbsp olive oil
100ml crème fraîche
salt and pepper
Slice the chicken horizontally to make a pocket, then cut the lemon into three thin slices (about 2mm), and then into half moons. Place three lemon halves in each chicken pocket and season with a little salt and pepper.
Grill or griddle the chicken until cooked through, then cover with foil and leave to rest in a warm oven for 5 minutes. While the chicken is resting, grate the zest of the lemon you sliced earlier, and squeeze out the juice.
Stir in the honey, olive oil and crème fraîche, then roughly chop the tarragon and add this to the sauce. Bring to the boil, then remove the chicken from the oven. Transfer any juices on the tray to the sauce and stir through, then place each fillet on a plate. Spoon over the sauce and serve with new potatoes and green vegetables. Quick and easy!