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
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
- Iron 19.0
- Folate 11.0
- Calcium 31.0
- Vitamin A 9.0
- Vitamin C 20.0