1 Chicken with Mushroom Pesto Cream Sauce

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.