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“Chicken for all seasons. To make 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.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oil in a frying pan, preferably non-stick.
  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. Halve the tomatoes and throw them into the pan, stirring them around for a couple of minutes until they start to soften.
  4. Reduce the heat and stir in the pesto and crème fraîche until it makes a sauce.
  5. Scatter with a few basil leaves if you have them, then serve with rice and salad or mash and broccoli.

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