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% |
Suggested Recipes
-
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.
For more great recipes when you're on the go, get Canadian Living Mobile! Access Canadian Living's Tested Till Perfect recipes anytime, anywhere -- and best of all, it's FREE! Get it now: visit m.canadianliving.com on your BlackBerry® or iPhone™.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »