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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|Serving Size: 1 Serving (780g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 279 (48%)|
|Amt Per Serving||% DV|
|Total Fat 31.1g||41 %|
|Saturated Fat 15.3g||76 %|
|Monounsaturated Fat 10.8g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 218.4mg||67 %|
|Sodium 1476.6mg||51 %|
|Potassium 1245.2mg||33 %|
|Total Carbohydrate 10.8g||3 %|
|Dietary Fiber 1.6g||7 %|
|Sugars, other 9.1g|
|Protein 62.4g||89 %|
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Calories per serving: 580
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