Pan-Fried Chicken Breast in Creamy Pesto Sauce

Meanwhile, peel and grate the garlic (or use a garlic press).

Trim the green beans.

Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw meat.

Once hot, lay in the chicken. Fry until golden brown, 5-6 mins on each side.

Once cooked, transfer the chicken to a board, cover with foil and rest for a couple of mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, boil a half-full kettle. 

Return the now-empty frying pan back on medium heat. Add the garlic and fry for 30 secs.

Stir through the creme fraiche, chicken stock paste, pesto and the water for the sauce (see pantry for amount) and season with salt and pepper. 

Cook until thickened slightly, stirring occasionally, 2-3 mins.

Pour the boiled water into a saucepan with 0.5 tsp salt and heat on high.

Bring the water back to the boil, then add the beans and cook until just tender, 4-6 mins.

Drain in a colander, then return to the saucepan. Season with salt and pepper. Toss in olive oil.