Summer-in-winter chicken

• olive oil↗1 tbsp tbsp
• boneless skinless chicken breasts↗4
• pack cherry tomatoes↗200g g
• pesto↗3 tbsp tbsp
• crème fraîche↗3 tbsp tbsp

  (half fat is fine)

• fresh basil↗

  if you have it

Step-by-step instructions

1. 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. 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.