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. Quick and easy to make – taking only 25 minutes.
1 tbsp olive oil
4 boneless chicken breasts
200g pack of cherry tomatoes
3 tbsp of crème fraiche
3 tbsp of pesto (if required)
Salt and pepper
Rice & salad
Broccoli & mash
- 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 minutes until the chicken is cooked through. Season all over with a little salt and pepper.
- Halvethe 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 either rice and salad or mash and broccoli.
Chicken can be served so many different ways you might wonder which type of wine makes the best pairing. The truth is there’s no single answer – it depends on your own personal taste and the way it’s cooked – but here’s a simple guide.
Given that chicken is a light meat, it won’t surprise you to learn that white wine is generally a more flexible match with smooth dry whites like chardonnay happily partnering a great many chicken dish. However for a cherry tomato laden sauce like this month’s recipe, you could always try a medium-bodied southern French or Spanish red like a Côtes du Roussillon – or even a robust Merlot would suit.