Today I am ready for some easy cooking and I have one of my favourite recipes from BBC Good Food. This time it will be chicken, but sometimes I just do it with pasta and Keven, who don’t like pesto at all, loves it!, So here goes the recipe for Summer-in-Winter chicken:
Ingredients
- 1 tbsp olive oil
- 4 boneless skinless chickenbreasts
- 200g pack cherry tomatoes
- 3 tbsp pesto
- 3 tbsp crème fraîche (regular cream is fine, I use 5%)
- fresh basil , if you have it
- Heat the oil in a frying pan, preferably non-stick. Add the chicken and fry without moving it until it takes on a bit of colour. Turn the chicken and cook on the other side. Continue cooking for 12-15 mins until the chicken is cooked through. Season all over with a little salt and pepper.
- Halve the tomatoes and throw them into the pan, stirring them around for a couple of minutes until they start to soften. Reduce the heat and stir in the pesto and crème fraîche until it makes a sauce. Scatter with a few basil leaves if you have them, then serve with rice and salad or mash and broccoli.
Sauce for pasta: just add oil into pan and make step 2. Super delicious and very fast. Much faster than to boil pasta :)))
Our regular salad would be:
Salad leaves (usually some mix)
tomatoes
Onion
Cucumber (if there is any)
Feta or goat cheese (today goat cheese)
and some dressing. This time I decided to make Dijon Dressing, so I searc
hed for recipes on almighty web and came up with this. Had to add a bit more honey as it was a bit too intense on the taste of Dijon mustard.
Ingredients
- 1 tablespoon and 1 teaspoon honey
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar or cider vinegar
- 1-1/2 teaspoons lemon juice
- 1/4 garlic clove, minced
- 1/4 cup vegetable oil
In a blender, combine the first five ingredients. While processing, gradually add oil in a steady stream until smooth and creamy. Store in the refrigerator.
Enjoy!!!
What's for lunch? 