Recipe Background
Summer-in-Winter Chicken brings summer flavors to snowy days with ease.
The first time I whipped up this Summer-in-Winter Chicken, I was snowed in during my first winter living in a cottage tucked in the woods. Being a city girl, the idea of rural solitude with only a dozen sparrows for company and a massive oak tree outside my window was both enchanting and daunting. After a few hours of staring at snowdrifts, I decided it was time to bring the sunny flavors of my old neighborhood back into my kitchen. The snap of halving cherry tomatoes reminded me of summer farmers' markets when I'd scour for the ripest picks, their skins bursting with color and flavor.
Grabbing a jar of pesto, spooning out just the right amount of crème fraîche, and feeling the olive oil heat up in the pan felt familiar and immediately uplifting. A seasoned city cook tip: always let your chicken breasts rest a few minutes on a plate before serving so they stay juicy. As the kitchen filled with the fragrant fusion of basil and sizzling tomato juices, I couldn't help but imagine the cacophony of street vendors back home, their vibrant stalls brimming with fresh produce.
With each bite of this dish, winter faded away, replaced by the warmth of cherished memories and the promise that summer would eventually circle back. And maybe, just maybe, the stillness of my new rural life had its own stories to tell. Don't forget to add fresh basil only at the end to keep its vibrant flavor intact. This dish promises both speed and a sunny escape, even amidst a snowstorm.
Ingredients
- 1 tablespoon olive oil
- 4 chicken breasts boneless and skinless
- salt to taste
- pepper to taste
- 1 (10-ounce) package cherry tomatoes halved
- 3 tablespoons pesto
- 3 tablespoons crème fraîche
- fresh basil to taste
Directions
- Heat the oil in a non-stick frying pan over medium-high heat.
- Add the chicken and fry until golden brown and cooked through at 165 degrees F, about 6-7 minutes per side.
- Season the chicken with the salt and the pepper.
- Add the tomatoes to the pan, stirring until they soften, about 4-5 minutes.
- Reduce the heat to medium-low.
- Stir in the pesto and crème fraiche and cook until thickened, about 3-4 minutes.
- Serve with the basil.
×
