Classic Pesto Chicken
Buy thin-cut chicken tenders to make this simple one-dish meal a snap.
1 ¼ pounds of chicken breasts, thin sliced
Salt and pepper to taste
½ teaspoon dried thyme
Olive oil, to coat skillet – about ½ tablespoons
3 tablespoons dry white wine (or use gluten-free chicken broth - check label for allergens)
3 garlic cloves, minced
½ cup of half-and-half
3 tablespoons Classic Basil Pesto
½ cup tomatoes, chopped
½ cup of Parmesan cheese, grated (optional)
Wash and dry the chicken breasts and sprinkle each side with the salt, pepper and thyme.
Lightly coat a large skillet with olive oil, and heat over medium-high heat. Add the chicken, and cook until browned, turning during the cooking time – about 5-7 minutes. (Note: If necessary, you can cook the chicken in batches.) Keep the browned chicken warm by placing on foil covered plate.
Next add the wine and the garlic to the pan drippings, scraping bottom to dislodge the pieces on the bottom of the pan. Cook over medium heat, while stirring, for about 3 minutes until the liquid is reduced. Next, reduce heat to medium-low and add the half-and-half, and bring to a simmer while stirring. Cook about 5 minutes more, until the mixture is reduced slightly.
Stir in the pesto, and then add the chicken. Cook over medium-low heat until the chicken is cooked through.
Right before serving sprinkle with the chopped tomatoes and the Parmesan cheese.
Makes 4 servings.
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