A few days ago we went to one of our favorite restaurants where I tried this dish for the first time. It was so tasty and I said to my daughter that for sure I will try to cook it at home. So today I tried it out and it turned out even more delicious.

In the original, they used dried thyme which I believe the cook simply sprinkled over the dish at the end. It was tasty but at my opinion tarragon fits much better to the taste of honey and mustard. If you do not like tarragon simply replace it with thyme. Also, the spices develop their aroma much better when cooking together with the food.

You can serve it with Spaghetti, Linguini or Penne. Last days we became fan of whole wheat pasta. The nutty tastes also fits very nice to this special sauce. But you can use the classic pasta of your preference.

For the sauce you can use cream, or – as I did – a mix of cream and cream cheese. For both you can use full fat or light as you prefer to. If the sauce turns out a bit liquid simply bind the sauce with some of the pasta cooking water. The starch of the pasta in the water will thicken the sauce.

What you need:
500-600 gr chicken filet
1 medium onion
200 ml unsweetened cream
100 gr cream cheese
1 Tbsp mustard
1 Tbsp honey
¼ to ½ tsp dry tarragon
Salt
Pepper
1 Tbsp vegetable oil to fry

How to prepare:
Cut the chicken filet into bite-sized stripes. Chop the onion finely.

In a large pan or pot heat the vegetable oil. Add the onions and fry for a few minutes until soft but not brown. Add the chicken filet and fry until slightly brown.

Add the cream and the cream cheese, the mustard, honey and tarragon, stir well. Salt and pepper to your taste.

Let simmer and stir on medium heat for appr. 5 minutes until the chicken filet is cooked. If necessary add some pasta cooking water or some corn starch to thicken the sauce to your preferences.