Summer-In-Winter Chicken - cooking recipe

Ingredients

1 tablespoon olive oil
4 boneless skinless chicken breasts
salt and pepper
7 ounces cherry tomatoes
3 tablespoons pesto sauce
3 tablespoons creme fraiche (half fat is fine)
fresh basil, if you have it

Preparation

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 creme fraiche 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.