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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Chicken for all seasons. To make it veggie: Fry the tomatoes in the oil, add the pesto and creme fraiche and serve over griddled halloumi slices or spoon over some spinach and ricotta-stuffed ravioli. Ingredients:
1 tablespoon olive oil |
4 boneless skinless chicken breasts |
salt and pepper |
7 ounces cherry tomatoes |
3 tablespoons pesto sauce |
3 tablespoons creme fraiche (half fat is fine) |
fresh basil, if you have it |
Directions:
1. Heat the oil in a frying pan, preferably non-stick.
2. Add the chicken and fry without moving it until it takes on a bit of colour. Turn the chicken and cook on the other side. Continue cooking for 12-15 mins until the chicken is cooked through. Season all over with a little salt and pepper.
3. Halve the tomatoes and throw them into the pan, stirring them around for a couple of minutes until they start to soften.
4. Reduce the heat and stir in the pesto and crème fraîche until it makes a sauce.
5. Scatter with a few basil leaves if you have them, then serve with rice and salad or mash and broccoli.
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