Chicken summer stew

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. Your colleagues will love it!

3 hours

8 servings

Ingredients

How to do it

  • 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 to sprinkle on top

  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. 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.

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