Summer-in-Winter Chicken

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

Cook: 25 mins
Difficulty: Easy
Serves: 4


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


  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.
  2. Turn the chicken and cook on the other side. Continue cooking for 12-15 mins until the chicken is cooked through.
  3. Season all over with a little salt and pepper.
  4. Halve the tomatoes and throw them into the pan, stirring them around for a couple of minutes until they start to soften.
  5. Reduce the heat and stir in the pesto and crème fraîche until it makes a sauce.
  6. Scatter with a few basil leaves if you have them, then serve with rice and salad or mash and broccoli.

Recipe from

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