Summer-In-Winter Chicken

Submitted by English_Rose

"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."

 

• Ready In: 25mins
• Ingredients: 7
• Serves: 4

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.