Ch PAN SAUTEED CHICKEN WITH MUSHROOM-PESTO CREAMY SAUCE

Ready in 30 minutes

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Top-ranked recipe named "Ch PAN SAUTEED CHICKEN WITH MUSHROOM-PESTO CREAMY SAUCE"

5 avg, 1 review(s) 100% would make again

Ingredients

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4 CHICKEN BREASTS; BONELESS SKINLESS, TRIMMED AND IF YOU LIKE CUT CROSSWISE
SALT AND PEPPER
3 tablespoons OLIVE OIL
1/2 cup WHITE WINE
10 ounces WHITE MUSHROOMS; SLICED THINLY
6 GARLIC CLOVES; MINCED
1 cup HEAVY CREAM
1/2 cup CHICKEN BROTH
1/4 cup PESTO; FROM THE REFRIGERATED SECTION OF THE GROCERY
2 tablespoons LEMON JUICE

Original recipe makes 2 Servings

Servings  

Preparation

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.

Credits

Added on Award Medal
Calories Per Serving: 2393 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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ENJOY [I posted this recipe.]
lhkelsey 3 years ago
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