Summer-In-Winter Chicken

• 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

1. Heat the oil in a frying pan, preferably non-stick.
2. 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.
3. Halve the tomatoes and throw them into the pan, stirring them around for a couple of minutes until they start to soften.
4. Reduce the heat and stir in the pesto and creme fraiche until it makes a sauce.
5. Scatter with a few basil leaves if you have them, then serve with rice and salad or mash and broccoli.

olive oil, chicken breasts, salt, tomatoes, pesto sauce, creme fraiche, fresh basil

Taken from www.food.com/recipe/summer-in-winter-chicken-356155 (may not work)