Sunday, May 11, 2008

Sauteed Chicken With Pesto Mushroom Cream Sauce

4 boneless, skinless chicken breasts (about 1 ½ pounds)
Salt and pepper
3 tablespoons vegetable oil
10 ounces white mushrooms, sliced thin
6 garlic cloves, minced
1 cup heavy cream
½ cup low-sodium chicken broth
¼ basil pesto
2 tablespoons fresh lemon juice (fresh is really better in this recipe!)

- 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.

- 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 cooled through, about 15 minutes.

- Transfer chicken to serving platter and tent with foil. Return to 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.

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

Submitted by Kelly


  1. This recipe is great! It was really easy, and for anyone reading this, I suggest you try it. I got the recipe from the Cook's Country magazine, though.

  2. I'm pretty sure that's where Kelly got it too :)

  3. Has anyone tried this with jarred pesto because I have some and want to use it before buying more.


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