Creamy Chicken with Red Pesto

Creamy Chicken with Red Pesto

A quick, versatile midweek meal using the Indian method of cooking meat in its own juices.

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 stars 1 rating

Recipe by Leon Mayne

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Difficulty and servings

Easy

Serves 2

Preperation and cooking times

Method

  1. Melt the butter with the olive oil in a large pan with a lid and stir fry the mushrooms over a medium heat for 3 minutes until slightly softened.
  2. Add the white wine and boil off the alcohol and reduce over a high heat for about 5 minutes.
  3. Add the red pesto and the chopped chilli and stir to combine. Add the creme fraiche and stir until fully melted.
  4. Add the chicken to the pan and stir to ensure the meat is coated. Reduce the heat to a simmer and cover.
  5. Cook for 20 - 25 minutes or until the chicken is cooked through. Sprinkle with the chopped chives (if using) and serve with rice.
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Latest comments and suggestions

  • 16 March 2008

    steve147 rated and commented on this recipe

    4 stars

    Really tasty and very easy to make will be putting this into my favourites

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Difficulty and servings

Easy

Serves 2

Preperation and cooking times

Ingredients

  • 25g butter
  • 1 tbsp olive oil
  • 150g mushrooms, sliced
  • Half a glass of white wine
  • 2 tbsp red pesto
  • 1 green finger chilli, deseeded and finely chopped
  • 200ml creme fraiche
  • 400g chicken breast or thigh meat, cut into strips
  • 1 tbsp chives, finely chopped (optional)
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