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Receta Sauteed Chicken with Pesto-Mushroom Cream Sauce
by DCMH

Sauteed Chicken with Pesto-Mushroom Cream Sauce

from Cook's Country Apr/May 2007

Calificación: 4/5
Avg. 4/5 1 voto
  Estados Unidos American
  Raciónes: 4

Ingredientes

  • 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.