Summer-In-Winter Chicken

1. 1

   Heat the oil in a frying pan, preferably non-stick.

2. 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. 3

   Halve the tomatoes and throw them into the pan, stirring them around for a couple of minutes until they start to soften.

4. 4

   Reduce the heat and stir in the pesto and creme fraiche until it makes a sauce.

5. 5

   Scatter with a few basil leaves if you have them, then serve with rice and salad or mash and broccoli.

* Per serving · 4 servings · Values may vary.

No additional tips available.