Heat the oil in a frying pan, preferably non-stick.
Add the chicken and fry without moving it until it
takes on a bit of colour. Turn the chicken and cook
on the other side. Continue cooking for 12-15 mins
until the chicken is cooked through. Season all over
with a little salt and pepper.
Halve the tomatoes and throw them into the pan,
stirring them around for a couple of minutes until
they start to soften. Reduce the heat and stir in the
pesto and crème fraîche until it makes a sauce.
Scatter with a few basil leaves if you have them,
then serve with rice and salad or mash and broccoli.