Chicken with creamy pesto and broad beans

Method

1. Take chicken breasts and cut each fillet in half diagonally. Pan-fry the chicken with a splash of olive oil over a high heat for 6-8 minutes until tender.
2. Stir in pesto and cook for 1 minute. Add crème fraîche and bring to a simmer. Mix in 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, if you like, and serve with boiled new potatoes.