60g (2oz) butter, softened grated zest of 1 lime and juice of 2 limes 4 skinless, boneless chicken breasts 1tbsp chopped fresh tarragon salt and black pepper 150ml (1/4 pint) full-fat crème fraiche lime segments and fresh tarragon to garnish.

1- Put the butter into a bowl, and beat in the lime zest. Prepare the chicken breast (see box, below).
2- Put the chicken breast into a roasting tin. Sprinkle with the lime juice, tarragon, and salt and pepper, and roast in a preheated oven at 200 C (400F, Gas 6) for 20 minutes or until the chicken is cooked through.
3- Transfer the chicken breast to warmed serving plates and keep warm.
4- Put the tin on the hob, add 1tbsp water to the cooking juices, stirring to dissolve the sediment, and bring to a boil, stirring. Cook, stirring, for 1-2 minutes. Stir in the crème fraiche and heat gently until warmed through.
5- Serve the chicken with the sauce, and garnish each serving with the lime segments and fresh tarragon.

Preparing the chicken
Make 3-4 deep diagonal cuts in each chicken breast with a sharp knife. Spread the top of each breast with one-quarter of the lime butter.