by Elisabeth Duckeck
A few days ago, we visited one of our favorite restaurants, where I tried this dish for the first time. It was absolutely delicious, and I immediately told my daughter that I would definitely try to recreate this restaurant recipe at home. Today was the day to test it out—and it turned out even better than the original! This easy copycat recipe is packed with flavor and incredibly simple to make.
Cooking Tip: Why Tarragon Makes This Sauce Shine
In the original dish, the restaurant used dried thyme, which I believe the chef simply sprinkled over the plate at the end. While it was tasty, in my opinion, fresh tarragon pairs much better with the sweet and savory notes of honey mustard sauce. If you do not like tarragon, you can easily replace it with thyme. Also, remember that spices develop a much deeper aroma when they cook together with the ingredients rather than just being added at the end.
The Perfect Pasta Pairing
You can serve this dish with spaghetti, linguine, or penne pasta. Lately, we have become big fans of whole wheat pasta. Its natural, nutty flavor fits beautifully with this rich sauce. However, feel free to use any classic pasta variety of your personal preference.
Last But Not Least: Secrets to a Creamy Sauce
For the sauce base, you can use regular cream or—as I prefer—a mix of cream and cream cheese. Both full-fat and low-fat cream cheese options work perfectly fine here. If your sauce turns out too liquid, simply bind it with a splash of starchy pasta water. The natural starch in the cooking water is the best way to thicken any creamy pasta sauce effortlessly.
Chicken Filet with Honey Mustard Sauce and Tarragon
What you need
- 500-600 gr (1.1-1.3 lbs) chicken filet
- 1 medium onion
- 200 ml (¾ cup) heavy cream
- 100 gr (3.5 oz) cream cheese
- 1 Tbsp mustard
- 1 Tbsp honey
- ¼-½ tsp dry tarragon
- some salt to taste
- some pepper to taste
- 1 Tbsp olive oil (or vegetable oil to fry)
- 500 gr (1.1 lb) pasta of your choice
How to prepare
- Cook your favorite pasta as indicated on the package.500 gr (1.1 lb) pasta of your choice
- Cut the chicken filet into bite-sized stripes. Chop the onion finely.500-600 gr (1.1-1.3 lbs) chicken filet,1 medium onion
- 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.1 Tbsp olive oil
- Add the heavy cream and the cream cheese, the mustard, honey and tarragon, stir well. Salt and pepper to your taste.200 ml (¾ cup) heavy cream,100 gr (3.5 oz) cream cheese,1 Tbsp mustard,1 Tbsp honey,¼-½ tsp dry tarragon,some salt,some pepper
- 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.
Notes
Loved this recipe? Combine this dish with a Tiramisu without egg and follow this link to Sweet stuff
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