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Summer-in-winter chicken


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Serves | Prep Time | Cook Time

Why I Love This Recipe

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.

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.


Ingredients You'll Need

1 tablespoon olive oil
4 boneless skinless chicken breasts
200g pack cherry tomatoes
3 tablespoon pesto
3 tablespoon crème fraîche (half fat is fine)
fresh basil, if you have it


Directions

Questions, Comments & Reviews


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