Chicken with Pesto Cream Sauce

Author: Canadian Living

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.

  • Portion size 4 servings

Ingredients

  • 1 tablespoon vegetable oil
  • 4 chicken breasts, boneless, skinless
  • 1 onion
  • 2 cloves of garlic minced
  • 3 cups sliced mushrooms
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
Pesto Cream Sauce:
  • 1/2 cup white wine
  • 1 tablespoon all purpose flour
  • 1 can evaporated milk
  • 2 tablespoons basil pesto or 1/3 cup/75 ml chopped fresh basil

Method

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.

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 Pesto Cream Sauce

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