Basil and Lime Chicken

    25 min

    I was going to use coconut milk instead of the creme fraiche but found the creme fraiche first... will try that another time though. These two actually go really nicely together... very caribbeanny


    Herefordshire, England, UK
    6 people made this

    Serves: 2 

    • 2 breast fillets of chicken
    • 1 lime
    • 20 basil leaves
    • 150ml creme fraiche
    • 1/2 tbsp flour

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Grate the lime peel, finely chop the basil and add juice of half of the lime to the mixture, stir into a paste
    2. fry the chicken in some olive oil til cooked
    3. Add the creme fraiche and allow to simmer for 5 minutes
    4. add the lime and basil paste
    5. add flour to thicken and stir well
    6. serve

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    Reviews in English (4)


    Altered ingredient amounts. I would actually recommend only using the juice of a quarter of the lime and then add more later if you feel necessary so the lime doesn't overpower the rest of the ingredients. Sorry, I don't know how to edit the recipe.  -  10 Mar 2009


    Used different ingredients. Lovely dish, I marinated the chicken in half sesame oil half soy sauce and red bell peppers first. I used coconut cream and creme fresh and added extra veg was delicious!  -  29 Apr 2010


    Was very easy to make, although my sauce didn't go as liquid as the picture shows so no flour was needed to thicken. I'm vegetarian, so used quorn fillets instead of chicken and it was lovely. Very quick, filling, and my 4 year old ate it!!!  -  05 Mar 2012