SUMMER-IN-WINTER CHICKEN
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.
Provided by English_Rose
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- 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.
- 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.
Nutrition Facts : Calories 207.4, Fat 9.1, SaturatedFat 3.5, Cholesterol 83.8, Sodium 83.5, Carbohydrate 2.3, Fiber 0.6, Sugar 1.3, Protein 27.9
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