Tarragon chicken in lime and creme fraiche sauce

Serves: 2 (scaled from 2)


1.5 tsp tarragon
1 slices lime
30 g butter
2 chicken breasts
75 ml creme fraiche


Mix butter and lime zest Fill 3 or 4 deep cuts in each breast with the lime butter Cook 200 C 20 mins (At least - 25 probably better?) Keeping chicken warm, place roasting pan on heat and deglaze with 0.5 tbsp water or wine. Stir in creme and heat through. Slice chicken to serve?


Double cream may be better than creme fraiche

Back to recipe List