Honeyed Chicken with Tarragon

This elegant, creamy and aromatic dish does the trick any night of the week.

  • 20 mins
  • Serves 4
  • Beginner


  • 25g (1oz) plain flour
  • Freshly ground black pepper
  • 4 boneless chicken breast fillet, cubed
  • 1tbsp olive oil
  • 1tbsp Butter
  • 1 large onion, chopped
  • 2 cloves garlic, crushed
  • 1tbsp honey
  • 1tbsp lemon juice
  • 2tbsp fresh tarragon, chopped
  • 225g (8oz) Crème Fraiche


  1. Sprinkle the flour onto a plate and season with a little black pepper. Toss the chicken in the flour and shake off any excess. Heat the oil and butter in a large frying pan and add the chicken, onion and garlic. Cook for 5-8 minutes until the chicken begins to turn golden brown.
  2. Stir in the honey, lemon juice, half the tarragon and crème fraîche and simmer gently for 3-4 minutes until the chicken is cooked through and the sauce is thick and creamy. Garnish with the remaining tarragon to serve.

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