Chicken with Creamy Pesto Sauce

Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Everyday Favourites: 2005

Ingredients

  • 1 tablespoon vegetable oil
  • 4 boneless skinless chicken breasts
  • 1 onion chopped
  • 2 cloves garlic minced
  • 3 cups sliced mushrooms (8 oz/250 g)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup white wine
  • 1/2 cup chicken stock
  • 1 tablespoon all-purpose flour
  • 1 can evaporated 2% milk
  • 2 tablespoons basil pesto

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 570 mg
  • Protein 42 g
  • Calories 350.0
  • Total fat 11 g
  • Cholesterol 93 mg
  • Saturated fat 3 g
  • Total carbohydrate 18 g

%RDI

  • Iron 19.0
  • Fibre 0.0
  • Folate 11.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 31.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 9.0
  • Vitamin C 20.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chicken with Creamy Pesto Sauce

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