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.

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1 comment:

Elizabeth said...

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

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