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