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Receta Sauteed Chicken with Pesto-Mushroom Cream Sauce

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from Cook's Country Apr/May 2007

Raciónes: 4
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Ingredientes

Cost per serving $1.94 view details
  • 4 boneless, skinless chicken breasts (about 1 1/2 lbs)
  • salt and pepper
  • 2 Tbsp vegetable oil
  • 10 oz white mushrooms, sliced thin
  • 6 garlic cloves, minced
  • 1 cup heavy cream
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup basil pesto (either fresh or refrigerated, not jarred)
  • 2 Tbsp lemon juice

Direcciones

  1. Pat chicken dry with paper towels and season with salt and pepper.
  2. Heat 1 Tbsp 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.
  3. Add remaining oil to skillet and cook mushrooms until browned, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
  4. Add cream, broth, and chicken to skillet and bring to boil. Reduce heat to low, cover, and simmer until chickn is cooked through, about 15 minutes.
  5. Transfer chicken to serving platter and tent with foil. Return skillet to high heat and simmer until sauce is thickened, about 5 minutes.
  6. Off heat, stir in pesto and lemon juice and season with salt and pepper.
  7. Pour sauce over chicken and serve.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 158g
Recipe makes 4 servings
Calories 204  
Calories from Fat 163 80%
Total Fat 18.48g 23%
Saturated Fat 7.54g 30%
Trans Fat 0.18g  
Cholesterol 48mg 16%
Sodium 32mg 1%
Potassium 321mg 9%
Total Carbs 5.4g 1%
Dietary Fiber 0.8g 3%
Sugars 1.43g 1%
Protein 6.28g 10%
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