Creamy Chicken and Basil with Roasted Potatoes
- 750 g / 1.65 lbs boneless, skinless chicken breasts
- 500 g / 1.1 lbs potatoes
- 400 g / 14 oz cherry tomatoes, preferably on the vine
- 375 ml / 1.5 cups cooking cream (15%)
- 125 ml / 1/2 cup crème fraîche
- 2 chicken bouillon cubes
- 30 ml / 2 tablespoons oil, divided
- Salt and pepper to taste
- 1 bunch fresh basil
1. Preheat your oven to 190°C / 375°F.
2. Peel the potatoes and cut them into wedges.
3. Toss with 15 ml / 1 tablespoon of oil, salt, and pepper.
4. Spread on a baking sheet and roast for 20-25 minutes or until tender and golden brown.
5. In a large skillet, heat the remaining 15 ml / 1 tablespoon oil or butter over medium heat.
6. Add the chicken breasts and cook for 5-7 minutes on each side or until cooked through.
7. Remove from heat and set aside.
8. In the same skillet, add the chicken bouillon cubes and crème fraîche.
9. Stir until the bouillon is dissolved, then add the fresh basil leaves.
10. Simmer for 5 minutes or until the sauce has thickened slightly.
11. Add the cherry tomatoes to the skillet and cook for an additional 2-3 minutes.
12. Serve the chicken breasts with the creamy basil sauce spooned over the top, accompanied by the roasted potatoes.
- oven
- baking sheet
- skillet
- wooden spoon
- cutting board
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