Chicken Breast with Creme Fraiche & Red Pesto
Serves 2 
2 boneless chicken breasts
2 teaspoons sunflower oil
¼ chicken stock cube
150ml / 1/4 pint water
salt and freshly ground black pepper
2 tablespoons creme fraiche
2 teaspoons red pesto
- Remove the skin from the chicken breast. Cut each breast into three or four long strips.
- Heat the oil in a frying pan and briskly brown the chicken all over. Pour in the water and crumble over the stock cube. Stir scraping away the brown sticky juices from the bottom of the pan. Season with salt and ground black pepper, cover and simmer gently for 10 minutes until the chicken is tender.
- Bring to the boil to reduce the juices by half. Whisk in the creme fraiche and red pesto. Check for seasoning and serve straight away with rice or pasta.
