Start by zesting the lemon and setting the zest aside. Now slice the remaining lemon up into 8 slices.
Place the new potatoes in a pan and cover with cold water. Bring to the boil, then reduce the heat and simmer for 15 minutes or until tender.
Meanwhile, using a sharp knife, slice into each chicken breast horizontally to make a pocket and place 2 of the lemon slices into each chicken breast pocket. Press the crushed green peppercorns onto the chicken breasts.
Now, in a non-stick frying pan with a lid, heat the olive oil then add the chicken. Pan fry for 4-5 minutes on each side until golden brown. Remove from the pan, place on a warmed plate and cover with foil.
Add 2 tablespoons of water to the pan and add the lemon zest, honey, crème fraîche and tarragon, stiring and scraping to get all the yummy bits off the bottom of the pan and bring to the boil.
Return the chicken to the pan and spoon over the sauce. Cover with the lid and simmer for 5 minutes, until the chicken is thoroughly cooked, and the juices run clear.
Preparation: 15 mins
Cooking: 45 mins
500g of Cornish King Potatoes
500g pack of 4 chicken breast fillets
1 unwaxed lemon
2 tsp of lightly crushed green peppercorns
1 tsp of extra virgin olive oil
3 tsp of clear runny honey
200ml of low fat crème fraiche
15g pack chopped fresh tarragon