Chicken with creamy pesto and broad beans

(from Elyce123’s recipe box)

Source: delicious. June 2005

Cook time: 15 minutes
Serves 4 people

Categories: June

Ingredients

  • 2 packs mini chicken breast fillets
  • splash of olive oil
  • 3 tbsp green pesto
  • 200g half-fat crème fraîche
  • 200g fresh or frozen (and thawed) broad beans
  • finely chopped parsley, to serve

Directions

  1. Cut each chicken fillet in half diagonally. Pan-fry the chicken with the olive oil over a high heat for 6-8 minutes until tender. Stir in the pesto and cook for 1 minute. Add the crème fraîche and bring to a simmer. Mix in the broad beans and cook for 2-3 minutes, until the beans are tender and the sauce has thickened. Divide between plates, sprinkle with finely chopped parsley, and serve with boiled new potatoes.

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