This recipe is delicious, quick and comes in on budget! Crème Fraiche is a wonderful base for sauces. It won't curdle at a high temperature and has a wonderful piquant edge.


  • 4 chicken fillets
  • 4 strings of vine cherry tomatoes
  • 250g Half fat Crème Fraiche
  • 1 dessert spoon for whole grain mustard
  • 1 dessert spoon of honey
  • A teaspoon of finely chopped tarragon
  • Glug of olive oil
  • Salt and pepper


  1. Preheat the oven to 180c
  2. Heat the olive oil in an ovenproof frying pan. When the oil is hot add the chicken fillets, cook until golden.
  3. 2 minutes on each side then place the strings of vine tomatoes over each fillet, season and bake in a pre-heated oven for 15/ 20 minutes.
  4. When the chicken is cooked divide between 4 warm plates, add the Crème Fraiche, honey and mustard to the pan and simmer from a minute.
  5. Spoon the sauce over each chicken fillet and sprinkle with tarragon.

Recipe courtesy of Irish Yogurts Clonakilty