Creamy Chicken with Pesto
|Olive oil||1 Tablespoon|
|Boneless, skinless, chicken breasts||4|
|Cherry tomatoes||200 Gram, halved (1 Package)|
|Creme fraiche||3 Tablespoon (Half Fat Is Fine)|
|Fresh basil||2 Tablespoon (If Available)|
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 to cook on the other side. Continue for 12-15 mins until the chicken is cooked through, then season.
2. Add the tomatoes, stirring them around for a couple of mips until they start to soften. Reduce the heat, then stir in the pesto and creme fraiche until it makes a sauce. Scatter with a few basil leaves if you have them, then serve.