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Summer-in-winter chicken
Thursday, 23 February 2017 - 10:27 | Views - 785
Ingredients
1 tbsp olive oil
4 boneless skinless chicken breast
200g pack cherry tomatoes
3 tbsp pesto
3 tbsp crème fraîche (half fat is fine)
fresh basil
ready in 25 mins
Method
1)Heat the oil in a frying pan, preferably non-stick.
1 tbsp olive oil
4 boneless skinless chicken breast
200g pack cherry tomatoes
3 tbsp pesto
3 tbsp crème fraîche (half fat is fine)
fresh basil
ready in 25 mins
Method
1)Heat the oil in a frying pan, preferably non-stick.
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.
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.
2)Halve the tomatoes and throw them into the pan, stirring them around for a couple of minutes until they start to soften.
Season all over with a little salt and pepper.
2)Halve the tomatoes and throw them into the pan, stirring them around for a couple of minutes until they start to soften.
Reduce the heat and stir in the pesto and crème fraîche until it makes a sauce.
Scatter with a few basil leaves if you have them, then serve with rice and salad or mash and broccoli.
Scatter with a few basil leaves if you have them, then serve with rice and salad or mash and broccoli.
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