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
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.
© delicious. magazine
The best of British cooking from Hugh Fearnley-Whittingstall
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