Try this Peppered Chicken in Lemon and Tarragon Sauce recipe, or contribute your own.
Suggest a better description1. Place new potatoes into pan & cover with cold water. Bring to boil & simmer 15mins
2. Cut pockets into breasts, cut lemon into 8. Place 2 in each breast & cover with crushed peppercorns
3. Heat oil in frying pan, add chicken for 5min each side, then cover with foil.
4. Grate zest from lemon & squeeze juice.
5. Add to pan, stir in honey, creme fraiche & tarragon bring to the boil.
6. Return chicken to pan & spoon over sauce
7. Simmer for 5 min, serve with new potatoes
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Serving Size: 1 Serving (177g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 247 | ||
Calories from Fat: 103 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.5g | 15 % | |
Saturated Fat 5.9g | 30 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 97.1mg | 30 % | |
Sodium 119.7mg | 4 % | |
Potassium 400.6mg | 11 % | |
Total Carbohydrate 4.9g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 4.6g | ||
Protein 30g | 43 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 247
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