This recipe is sure to become a firm favorite in your household, any time of year! You know all about our ‘thing’ for crème fraîche. Well, add to that basil pesto and cherry tomatoes, and you have our attention! We must confess that we were liberal with the pesto and crème fraîche both, as we took the recipe’s indication of 3 tbs. each to mean ‘heaping!’ (Just for a bit of extra sauce, mind you.)
This is super simple and quick to make, takes one large skillet, and is so incredibly delicious. Serve with rice and a salad, or mash(ed potatoes) and a steamed veg.
1 tbs. olive oil
4 boneless, skinless chicken breasts
10-12 cherry tomatoes, halved
3 tbs. basil pesto
3 tbs. crème fraîche
fresh basil, if available
Heat the oil in a large skillet, preferably non-stick. Add the chicken and fry without moving until it takes a golden color, turn and repeat until chicken is cooked through. This should take 12-15 minutes, depending on the thickness of the chicken breast. Season with salt and pepper.
Throw in the tomatoes, stirring them around for a couple of minutes until they start to soften. reduce the heat, add the pesto and crème fraîche and stir to make a sauce. Scatter a few fresh basil leaves over the top, if you have them.