Pan-fried chicken in a creamy rosemary and cherry tomato sauce, served with grilled halloumi, asparagus and roast baby potatoes.
Creamy Rosemary Chicken with Halloumi & Asparagus
Course: MainCuisine: MediterraneanDifficulty: EasyServings
4
servingsPrep time
15
minutesCooking time
30
minutesPan-fried chicken in a creamy rosemary and cherry tomato sauce, served with grilled halloumi, asparagus and roast baby potatoes.
Ingredients
Chicken breast, sliced
Cherry tomatoes
Double cream
Fresh rosemary
Halloumi, sliced and grilled
Asparagus
Baby potatoes, roasted
Directions
- Pan-fry the chicken pieces until browned, then set aside.
- Soften the cherry tomatoes in the same pan, add the cream and rosemary, and simmer until thickened.
- Return the chicken to the sauce to finish cooking through.
- Serve with grilled halloumi, asparagus and roast baby potatoes.
This creamy rosemary chicken with halloumi & asparagus is best shared – see more Mediterranean recipes on Meals & Mixers.
