Summer-in-winter chicken
- Mary Cadogan
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Serves 4
Easy
Total time: 25 mins
Ready in 25 mins
A star rating of 4.5 out of 5.879 ratingsRate
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Pining for summer? This simply seasoned chicken fried with beautiful, ripe, cherry tomatoes in a creamy sauce is guaranteed to hit the spot. Add a dollop of pesto for an extra layer of nutty flavours
Egg-free
Gluten-free
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Baked potato slices
A star rating of 4.8 out of 5.79 ratings
Ingredients
Nutrition
Units:
MetricUS
-
1 tbsp olive oil
-
4 boneless skinless chicken breasts
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200g pack cherry tomatoes
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3 tbsp pesto
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3 tbsp crème fraîche
(half fat is fine)
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fresh basil
if you have it
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Nutrition: per serving
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kcal262
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fat14g
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saturates4g
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carbs3g
-
sugars2g
low
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fibre1g
-
protein31g
high
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salt0.4g
low
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Method
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step 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. Continue cooking for 12-15 mins until the chicken is cooked through. Season all over with a little salt and pepper.
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step 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.
RECIPE TIPS
MAKING 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.
Recipe from Good Food magazine, February 2005
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A star rating of 4.5 out of 5.879 ratings
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