Sautéed Chicken With Pesto Mushroom Cream Sauce (ATK)

• portions: 4

Ingrédients

4 boneless, skinless chicken breasts (about 1½ pounds)

Salt and pepper

3 tablespoons vegetable oll

10 ounces white mushrooms, sliced thin

6 garlic cloves, minced

1 cup heavy cream

½ cup low-sodium chicken broth

¼ cup basil pesto (see note)

2 tablespoons lemon juice

Instructions

1. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 3 minutes per side. Transfer to plate and tent with foil.

2. Add remaining oil to skillet and cook mushrooms until browned, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add cream, broth, and chicken to skillet and bring to boil. Reduce heat to low, cover, and simmer until chicken is cooked through, about 15 minutes.

3. Transfer chicken to serving platter and tent with foil. Return skillet to high heat and simmer until sauce is thickened, about 5 minutes. Off heat, stir in pesto and lemon juice and season with salt and pepper. Pour sauce over chicken. Serve.

Notes

Be sure to use fresh or refrigerated pesto rather than the jarred variety in this recipe.

Cooks country 2007 April/ May