Summer In Winter Chicken
This recipe was sent to me by an American friend to me. He does not want me to put his name or his photo here so I just respecting his wishes not name him here.
- Chicken Breasts: 4 boneless and skin less.
- Cherry Tomatoes: 7 Oz or 200 grams.
- Pesto Sauce: 3 Tsp.
- Crème Fraiche: 3 Tsp.
- Olive oil: 1 Tbsp.
- Salt: To taste.
- Grounded Pepper: To taste.
- Cut the cherry tomatoes in to halves.
- Take a non stick frying pan.
- Heat olive oil in the pan.
- Add chicken in the pan and fry it, taking precautions not to move it at all.
- Fry till the lower side start to change color.
- Turn the chicken over and fry the other side too.
- Cook for about 10 to 15 minutes till chicken is cooked.
- Now season the chicken with salt and pepper all over.
- Add halved tomatoes in the pan.
- Stir them till they soften.
- Now reduce heat to low and add pesto and Crème Fraiche.
- Stir till it makes a sauce.
- Now take the chicken out on a serving dish and pour basil leaves to garnish on the chicken.
- Serve hot with rice.
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