Chicken with tomatoes and crème fraîche

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Serves: 4

By Hulababy



  • 4 chicken breast

  • 1 tbsp green pesto

  • 175g short grain brown rice

  • 1 handful cherry tomatoes

  • 2 cloves garlic chopped

  • 1 pinch saffron

  • 500ml creme fraiche

  • 12 sun-dried tomatoes halved

  • 1 tsp lemon juice


<ol> <li>Boil a pan of water and add a splash of lemon juice and olive oil. Add the rice and then add a few strands of saffron.</li> <li>Heat some oil in a frying pan. Add the chicken. Cook on a medium heat until chicken is browned on all sides (approx 2 minutes).</li> <li>Stir in the garlic and the pesto and cook for another minute.</li> <li>Add the cherry tomatoes, sun dried tomatoes and cook until they start to soften (approx 3 minutes), stirring continuously.</li> <li>When the chicken is nearly cooked through, add the creme fraiche or yoghurt and stir through. Season with salt and pepper to taste.</li> <li>Continue to stir for another couple of minutes until the temperature has risen again, the sauce is simmering and the chicken is cooked.</li> </ol>

Handy Hint

<p>Serve immediately with rice.</p>

Additional Information

  • Main Course

  • Chicken

  • Rice

  • tomato

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