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Chicken with creamy pesto and broad beans

Name: Chicken with creamy pesto and broad beans
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 2 packs mini chicken breast fillets; 3 tablespoons green pesto; 200g tub half-fat crème fraîche; 200g fresh or frozen (and thawed) broad beans; Handful finely chopped parsley (optional)

Published: 31 May 05
Updated: 18 Mar 24

This is a very simple, rustic recipe for chicken with creamy pesto and broad beans. The flavours of basil, garlic and parmesan in the pesto are muted by the half-fat crème fraîche and the broad beans give a freshness to the dish.

Easy
June 2005

Test kitchen approved

Serves 4
Ready in 15 minutes

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Ingredients

2 packs mini chicken breast fillets
3 tablespoons green pesto
200g tub half-fat crème fraîche
200g fresh or frozen (and thawed) broad beans
Handful finely chopped parsley (optional)

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Method

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.
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.