Wednesday, November 5, 2014

Sautéed Chicken with Pesto-Mushroom Cream Sauce

This is at the top of my Make-Again List.

Sautéed Chicken with Pesto-Mushroom Cream Sauce
from America's Test Kitchen

1. Pat 4 boneless, skinless chicken breasts dry with paper towels.  Cover with plastic wrap and pound with a meat mallet until evenly thick.  Season with salt and pepper.  Heat 1 Tablespoon vegetable oil in a large skillet over medium-high heat until just smoking.  Cook chicken until golden brown, about 3 minutes per side.  Transfer to a plate and tent with foil.

2. Add 2 Tablespoons oil to skillet and cook 10 ounces mushrooms (thinly sliced) until browned, about 5 minutes.  Stir in 6 cloves garlic (minced) and cook until fragrant, about 30 seconds.  Add
1 cup heavy cream, 1/2 cup low-sodium chicken broth, and cooked chicken to skillet and bring to a boil. Reduce heat to low, cover, and simmer until chicken is cooked through, about 15 minutes.

3. Transfer chicken to a serving platter and tent with foil.  Return skillet to high heat and simmer until sauce is thickened, about 5 minutes.  Off heat, stir in 1/4 cup basil pesto* and 2 Tablespoons lemon juice, and season with salt and pepper to taste.  Thinly slice chicken and top with sauce.

*Use fresh, refrigerated basil pesto, not the jarred kind.

I heart sautéed mushrooms.

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