Chicken with Pesto Cream Sauce
Serve with: Buttered noodles and asparagus. Boneless skinless chicken breasts are lean and quick to prepare. For something different throughout the month, try a variation.
Servings: 4
Ingredients:
| 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% |
-
1 tbsp (15 mL) vegetable oil
4 boneless skinless chicken breasts (1-1/4 lb/625 g total)
1 onion, chopped
2 cloves garlic, minced
3 cups (750 mL) sliced mushrooms (8 oz/250 g)
1 tsp (5 mL) dried thyme
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
Pesto Cream Sauce:
1/2 cup (125 mL) white wine
1 tbsp (15 mL) all-purpose flour
1 can (384 mL) evaporated milk
2 tbsp (25 mL) basil pesto (or 1/3 cup/75 mL chopped fresh basil)
Preparation:
In large skillet or shallow Dutch oven, heat oil over medium-high heat; brown chicken, 10 minutes. Transfer to plate.
Add onion, garlic, mushrooms, thyme, salt and pepper to pan; cook over medium heat until no liquid from mushrooms remains, about 10 minutes.
Pesto Cream Sauce: After mushroom mixture is cooked, add wine to pan. Whisk flour with evaporated milk; add to pan and cook, stirring, until thickened, about 5 minutes. Stir in basil pesto or fresh basil.
Return chicken to pan, turning to coat; simmer for 10 minutes or until chicken is no longer pink inside. Sprinkle with parsley.
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