Summer In Winter Chicken Food

SUMMER-IN-WINTER CHICKEN

Summer-in-winter chicken image

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

Provided by Mary Cadogan

Categories Dinner, Lunch, Main course, Supper

Time 25m

Number Of Ingredients 6

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

Steps:

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.
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.

Nutrition Facts : Calories 262 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 0.37 milligram of sodium

SUMMER-IN-WINTER CHICKEN

Summer-In-Winter Chicken image

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.

Provided by English_Rose

Categories Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 tablespoon olive oil
4 boneless skinless chicken breasts
salt and pepper
7 ounces cherry tomatoes
3 tablespoons pesto sauce
3 tablespoons creme fraiche (half fat is fine)
fresh basil, if you have it

Steps:

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.
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.

Nutrition Facts : Calories 207.4, Fat 9.1, SaturatedFat 3.5, Cholesterol 83.8, Sodium 83.5, Carbohydrate 2.3, Fiber 0.6, Sugar 1.3, Protein 27.9

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