1 Chicken with Mushroom Pesto Cream Sauce

Monday, March 15, 2010


What you need:

thin chicken breast cutlets
olive oil
2 cups sliced baby portabella mushrooms
4 cloves minced garlic
3 tbs butter
1 cup heavy cream
1 tbs prepared basil pesto
1 tbs dijon mustard
splash of dry white wine

Salt and pepper your chicken, then sear in a hot pan for a 2-3 minutes each side in a little olive oil.  Remove from pan and add butter, garlic and mushrooms, and cook until mushrooms are golden browned.  










Whisk in all the rest of the ingredients,   


cook for another 5 minutes over medium heat until it thickens a bit.



Taste test and adjust salt and pepper to taste, serve over chicken cutlets and garnish with parsley.

Pin It

1 comment:

Ecompson said...

I'm going to try to make this with the pesto you made!

Post a Comment

I love to hear from you, please leave your comments here!

Related Posts Plugin for WordPress, Blogger...