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PAT CHICKEN DRY, AND SEASON WITH SALT AND PEPPER TO TASTE. HEAT 1 TABLESPOON OIL IN SKILLET ON MEDIUM - HIGH. COOK CHICKEN UNTIL GOLDEN, ABOUT 3 MINUTES PER SIDE. TAKE CHICKEN OUT OF PAN AND PLACE ON PLATE WTIH TENTED TIN FOIL. DEGLAZE PAN WITH WHITE WINE.
ADD 2 MORE TABLESPOONS OF OIL TO PAN AND BROWN MUSHROOMS. STIR IN GARLIC AND COOK FOR ABOUT 30 SECONDS. ADD CREAM, BROTH, AND CHICKEN TO PAN AND BRING TO A BOIL. STIR SAUCE OVER CHICKEN, AND TURN HEAT TO LOW. COVER AND SIMMER FOR ABOUT 15 MINUTES OR UNTIL COOKED THROUGH.
PLACE CHICKEN ON PLATE WTIH TENTED FOIL. TURN HEAT TO HIGH AND SIMMER SAUCE UNTIL THICKENED, ABOUT 5 MINUTES. TAKE OFF HEAT, AND STIR IN PESTO, LEMON JUICE AND SEASON WITH SALT AND PEPPER. POUR SAUCE OVER CHICKEN AND SERVE.
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lhkelsey 3 years agoENJOY [I posted this recipe.]