Pan Cooked Chicken With Cream of Pistachio
This pan cooked chicken features a savoury pistachio pesto cream and a few other wholesome ingredients. You'll love this easy recipe!
Equipment
- 1 large pan with lid
- 1 medium pan
- 1 chopping board
- 1 knife
- 1 spatula
- 1 tablespoon
Ingredients
- 2-4 chicken fillets depending on size
- 2 tbsp Belmorso Sicilian 60% Pistachio Pesto
- 200 ml cooking cream
- salt and pepper
- drizzle of Belmorso Extra Virgin Olive Oil
- 2 cloves garlic
- cherry tomatoes as many as you want, since this is going to be your main side dish.
- 2 tbsp flour
Instructions
- Season the chicken fillets and coat with some flour or corn starch.
- Cook them in a pan in some EVOO for few minutes on both sides. Take them off the pan.
- In the same pan add the cooking cream and the pistachio pesto, mix and leave to cook over medium heat.
- Then add the chicken breast, coat with the pistachio cream, cover with a lid, lower the heat, and leave to cook for 20 minutes.
- In the meantime, cut the cherry tomatoes in half, mince the garlic, add to another pan with some EVOO, salt and pepper and leave them too cook until nice and juicy.
- Take everything off the heat, and serve the chicken along the cherry tomatoes.
