Chicken With Crème Fraîche And Cherry Tomatoes

1. 1

   First of all set a saucepan of boiling water, add a dash of lemon juice and olive oil. Add the rice and then add a few strands of saffron to impart an added delicate flavour.

2. 2

   Next, heat a dash of oil in a frying pan.

3. 3

   Carefully place the chicken in the pan and cook on a medium heat until chicken in browned on all sides (approx 2 mins). Stir in the garlic and the pesto and cook for another minute.

4. 4

   Add the cherry tomatoes, sun dried tomatoes and cook until they start to soften (approx 3 minutes), stirring continuously.

5. 5

   When the chicken is nearly cooked through, add the creme fraiche or yoghurt and stir through. Season with salt and pepper to taste.

6. 6

   Continue to stir for another couple of minutes until the temperature has risen again, the sauce in simmering and the chicken is cooked.

7. 7

   Serve immediately with rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.