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Summer-in-winter chicken

Summer-in-winter chicken

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(502 ratings)

Ready in 25 mins

Easy

Serves 4

Pining for summer? This simply seasoned chicken fried with beautiful, ripe, cherry tomatoes in a creamy sauce is guaranteed to hit the spot. Add a dollop of pesto for an extra layer of nutty flavours

Nutrition and extra info

Nutrition per serving

  • kcalories262
  • fat12g
  • saturates5g
  • carbs2g
  • sugars0g
  • fibre1g
  • protein37g
  • salt0.37g
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Ingredients

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 boneless skinless chicken breast
  • 200g pack cherry tomatoes
  • 3 tbsp pesto

    Pesto

    Pess-toh

    Pesto is a generic Italian name for any sauce made by pounding ingredients together.

    The…

  • 3 tbsp crème fraîche (half fat is fine)
  • fresh basil, if you have it

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

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Method

  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.

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Comments, questions and tips

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Comments (510)

martus's picture
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OK, but nothing special. Despite adding garlic and the chilli flakes to the dish, it was a little bit bland.

sarahdutton16884's picture
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This was a hit with the whole family. Will now be a regular!

nikkybikky's picture
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Loved it! So easy to make, although I used jar pesto, none-the-less it was really, really nice. I will definitely be making this again!

nikkybikky's picture
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Really nice recipe! Very quick to whip up and so tasty! I used bottled pesto though, which cut out a bit of time. But great none-the-less!

jacquidargie's picture
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Deee...licious. The whole family really enjoyed this dish. Will definitely make this again.

Mariya Concha's picture

Very delicious, rich in flavor. Definitely one of my favorites!

judieh's picture

Also good with pork.

catie74's picture

I also added 2 large garlic cloves and used skinless boneless thighs instead of breast as we prefer it. Served with boiled rice and broccoli and green beans. A winner with the whole family, from the 5 year old to the eldest

lemaid's picture
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This is my sons absolute favourite meal, I have to make this all the time for him. It's so easy to prepare for a mid week meal though so I don't mind. We like it served with brown rice.

lurvlyloz's picture
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Used red pesto and added some chilli and mushrooms. Was really nice and so easy. Served with tatos and broccoli but think cous cous or rice would have been better. Will make again

jadey1793's picture
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I used greek yogurt instead of creme fraiche as I had it in the fridge, and added 2 garlic cloves as suggested in other recipes, and found it delicious, definitely not bland at all.

JenG's picture
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Love this recipe as an easy week night meal. Lovely flavours and very quick to make.

SandraVRM's picture
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Did this for a bring-a-plate dinner party where I had to finish it off at the hostess' house so it wouldn't dry out. It is so easy and everyone wanted the recipe. The only thing I would change is I would escalope the chicken to that it is not frying for so long with the risk of drying out. Regarding the comments of too much pesto - surely that it is easily rectified by diluting it down with creme fraiche as you do a taste tester before serving it up? Next time I will serve with roasted (for one hour) red Romano peppers.

alison999's picture

My post seems to have disappeared so I will try again:
when I cooked this dish, the chicken was quite dry and tough. Is there any way of frying chicken which will ensure it is tender?

mrsemilyirvine's picture

Try browning the chicken, then remove it from pan, finish off the sauce add the chicken back to the pan & cook in the oven for 20 mins :) 180

alison999's picture

This was good, although the chicken was a bit tough; I'm not sure whether this was because it was over-cooked or under-cooked. I find that frying chicken does result in tough meat; any tips as to how I can make it more tender?

Hazel Barett's picture

Chicken is a very versatile meat to cook with. Served cold or hot, on its own or within a dish, roasted or pan fried there are so many ways to use this white meat. I’ve found a recipe for today which has very few ingredients and can be served with a number of different things – mashed potato, vegetables, rice or just a salad. Hence the name summer-in-winter which means you can serve it with seasonal vegetables or salad in the summer.

fimanson's picture
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The whole family loved this, including our fussy three year old! I used fresh pesto as I hate the stuff you get in a jar and it was delicious! Will definitely make again.

Millymollymoo's picture
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Not something I would ever make again as the pesto was too over powering. It is however a very simple dish to throw together!

Millymollymoo's picture
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Not for me I'm afraid. The pesto is just too much. It is however terribly simple to make and does look impressive but I won't be making it again. I'd rate it just two stars!!!

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Questions (2)

Pen13's picture

Hi, I'm not much of a cook but just wondering if anyone thinks thyme would work in this recipe?

Tips (1)

geekgirl101's picture

Using large pieces of chicken breast can result in very heavy and tough meat. Ideally fillet the breasts or cut into large chunks and cook on a low heat to gently cook the meat. Serve with a very small serving of penne pasta.

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