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Summer-in-winter chicken

Summer-in-winter chicken

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A star rating of 4.5 out of 5.744 ratingsRate
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  • Preparation and cooking time
    • Total time
    • 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: per serving
HighlightNutrientUnit
kcal262
fat12g
saturates5g
carbs2g
sugars0g
fibre1g
protein37g
low insalt0.37g
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Ingredients

  • 1 tbsp olive oil
  • 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

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
MAKING IT VEGGIE
Fry the tomatoes in the oil, add the pesto and creme fraiche and serve over griddled halloumi slices or spoon over some spinach and ricotta-stuffed ravioli.

Goes well with

Recipe from Good Food magazine, February 2005

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Overall rating

A star rating of 4.5 out of 5.744 ratings
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