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

Test kitchen approved

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.

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)

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.

Recipe from June 2005 Issue

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