Chicken with Creamy Pesto Sauce
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 350 |
| pro | 42 g |
| total fat | 11 g |
| sat. fat | 3 g |
| carb | 18 g |
| fibre | 1 g |
| chol | 93 mg |
| sodium | 570 mg |
| % RDI: | - |
| calcium | 31 |
| iron | 19 |
| vit A | 9 |
| vit C | 20 |
| folate | 11 |
Chicken breasts are a standby ingredient, but frankly, if it's flavour you like, they need help. Hence, here is a basil-mushroom sauce you can tart up with cream or keep lower in fat with evaporated milk.
Ingredients
Preparation
In large skillet or shallow Dutch oven, heat oil over medium-high heat; brown chicken, about 10 minutes. Transfer to plate.
Add onion, garlic, mushrooms, thyme, salt and pepper; fry over medium heat, stirring occasionally, until no liquid from mushrooms remains, about 10 minutes.
Add wine; cook, stirring, for 2 minutes. Whisk flour into evaporated milk; add to pan and cook, stirring, until thickened, about 5 minutes. Stir in pesto.
Return chicken to pan, turning to coat; simmer until no longer pink inside, about 10 minutes.
Source : Everyday Favourites: 2005
- Keywords : Main Course; One-Pot; Chicken; Mushrooms; Basil; Chicken broth; Milk; White wine;
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