Boneless chicken breast is a staple in my house, my family will attest to that. I figure it is a healthy way to get protein into our diets.
Sometimes, however, we get chickened out. How many times can you eat grilled chicken breast in a summer? Looks like I'm on my way to setting a record.
A few days ago, I made homemade walnut pesto which I used as a sandwich spread in one of our favorite sandwiches, which we affectionately call "tomato mozz". You can put fresh basil in the sandwich, or you can use pesto. Both ways make for a delicious sandwich.
Then I had a little pesto leftover. This recipe uses two of my favorite ingredients - boneless chicken breast and pesto. I modified it so that there is not much "cream" in it. If you want it to be thicker and richer, feel free to increase the cream and decrease the chicken broth. It was delicious!
Chicken with Pesto-Mushroom Cream Sauce
1-1/2 lb. boneless chicken breasts
3 T. olive oil
10 oz. white mushrooms, sliced thinly
5 cloves of garlic
1/2 cup half & half
1 cup low-sodium chicken broth
1/4 cup pesto
2 T lemon juice
Heat 1 T. olive oil in large skillet over medium high heat. Cook chicken until golden brown, about 3 minutes per side. Transfer to a plate and cover with foil.
Add 2 T olive oil to skillet and cook mushrooms until browned, about 5 minutes. Stir in garlic and cook about 30 seconds. Add half & half, broth, and chicken to skillet and bring to a boil. Reduce heat to low, cover, and simmer until chicken is cooked through (about 15 minutes).
Transfer chicken to serving platter and cover with foil. Return skillet to high heat and simmer until sauce is thickened (about 5 minutes). Off heat, stir in pesto and lemon juice, season with salt and pepper. Pour sauce over chicken and serve.