Sautéed Chicken with Pesto-Mushroom Cream Sauce
Ingredients
3-4 boneless, skinless chicken breasts, about 1 1⁄2 pounds
Salt and pepper
3 tablespoons olive oil
16 ounces mushrooms, sliced thin
6 cloves garlic, minced
1 cup half and half
1⁄2 cup chicken broth
1⁄4 cup basil pesto
2 tablespoons lemon juice
Instructions
1. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 3 minutes per side. Transfer to plate and tent with foil.
2. Add remaining oil to skillet and cook mushrooms until browned, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add half and half, broth, and chicken to skillet and bring to boil. Reduce heat to low, cover, and simmer until chicken is cooked through, about 15 minutes.
3. Transfer chicken to serving platter and tent with foil. Return skillet to high heat and simmer until sauce is thickened, about 5 minutes. Off heat, stir in pesto and lemon juice and season with salt and pepper. Pour sauce over chicken. Serve
Comments
This recipe is from the 2007 Cook’s Country Annual. We all decided that it would be excellent over rice or egg noodles, but it was also great with the roasted potatoes seen here. It was a very simple recipe to prepare and only took about 30 minutes from start to finish. Make sure to use fresh pesto from the refrigerated aisle, not the jarred kind.
Shown here with Roasted Potatoes.
Cook’s Country 2007