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
Pesto Cream Sauce:
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
- Folate 11.0
- Calcium 31.0
- Vitamin A 9.0
- Vitamin C 20.0
