Chicken with Pesto-Mushroom Cream Sauce
4 boneless, skinless, chicken breasts
Salt and pepper
3 Tbsp. vegetable oil
10 oz. white mushrooms, sliced thin
6 garlic cloves, minced
1 cup heavy cream
1/2 low sodium chicken broth
1/4 cup basil pesto
2 tsp. lemon juice
- Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tbsp oil in large skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 3 min. per side. Transfer to plate and tent with foil.
- Add remaining oil to skillet and cook mushrooms until browned, about 5 minutes. Stir in garlic and cook until fragrant, about 30 sec. Add cream, broth and chicken to skillet, scraping up any browned bits, and bring to boil. Reduce heat to low, cover, and simmer until chicken is cooked through, about 15 minutes.
- Transfer chicken to serving platter and tent with foil. Return to 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.
The recipe suggested we serve rice and a green salad so we did just that. Unfortunately I didn't get any pictures because (of course) I left my camera at home, but trust me, just typing this has my taste buds craving more. In fact, I think I might need to pick out another recipe tonight and make a quick stop at the store!
Image found here.