So we are definately entering autumn, my skirts, sleeveless tops and sandals will hibernate until next year as I (sadly mayb) embrace my coats, tights, and knits to keep me warm.
Fortunately, I can always make it feel like summer in my kitchen...in 20 minutes tops! Basil, tomatoes, chicken delected in a creamy goodness...mmm
1 tbsp olive oil
4 boneless skinless chicken breasts
4 boneless skinless chicken breasts
200g pack cherry tomatoes
3 tbsp pesto
3 tbsp crème fraîche (half fat is fine)
fresh basil , if you have it
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.
Marianna this looks like an incredible way to enjoy the last flavours of summer! I love the addition of the creme fraiche and pesto together. Just bring some extra bread to mop up that beautiful sauce!
ReplyDeleteLipsmackingly good!!!! Simple ingredients and yet the end result is something amazing!!!
ReplyDeleteOh yum yum yum! What a fabulous way to use up leftover pesto too!
ReplyDeleteI need to go get something to eat now, after I see all this stuff!
ReplyDelete