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 (2204g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 460 (19%)|
|Amt Per Serving||% DV|
|Total Fat 51.1g||68 %|
|Saturated Fat 20.7g||104 %|
|Monounsaturated Fat 15.7g|
|Polyunsanturated Fat 6.9g|
|Cholesterol 1176.6mg||362 %|
|Sodium 1569.1mg||54 %|
|Potassium 5405.7mg||142 %|
|Total Carbohydrate 12.3g||4 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 10.6g|
|Protein 442.5g||632 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2393
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