Tomato Pesto Chicken
This is a gorgeous recipe, a flavoursome family dinner, perfect for mid-week or if you’re feeding a gang . I love its versatility, serving it with pasta, mash, even chips or wedges.
SERVES
4
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
20
MINUTES
Ingredients
4 chicken breasts
2 tbsp olive oil
40g butter
3 garlic cloves, minced
I tbsp tomato purée
200g cherry tomatoes, whole
100ml white wine or water
2 tbsp green pesto
4 tbsp crème fraîche (alternatively 150ml cream or 150ml chicken stock)
4-5 leaves of fresh basil, finely chopped
Salt and freshly ground pepper
Method
Pat the chicken breasts dry and season with salt and pepper.
Place a frying pan on a medium to high heat, add the olive oil and 20g butter until melted.
Place the chicken into the pan and cook for 4-5 minutes on each side until golden, set aside.
Add the remaining 20g butter to the pan on a medium heat and add the garlic, tomato purée, and tomatoes.
Cook for 3-4 minutes on a low heat.
Add the wine or water and let the ingredients soften in the liquid for a few minutes.
Press down on the tomatoes with the back of a fork.
Return the chicken to the pan of tomatoes.
Add the pesto and crème fraîche and allow it to simmer for a few minutes.
Cover lightly with foil and cook on a low heat for 10 minutes until the chicken is fully cooked through.
Season to taste and garnish with fresh basil.
Serve with pasta or potatoes and seasonal vegetables.
