Chicken with Pesto Cream 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 |
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.
Ingredients
- 1 tbsp vegetable oil
- 4 chicken breasts, boneless, skinless
- 1 chopped onion
- 2 cloves of garlic, minced
- 3 cups sliced mushrooms
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp pepper
- Pesto Cream Sauce
- 1/2 cup white wine
- 1 tbsp all purpose flour
- 1 can (384 ml) evaporated milk
- 2 tbsp 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.
- Keywords : Main Course; Dinner; Skillet; Winter; Chicken; Basil; White wine; Mushrooms;
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