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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
- Pat chicken dry with paper towels and season with salt and pepper.
- 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.
- Add remaining oil to skillet and cook mushrooms until browned, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
- 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.
- Transfer chicken to serving platter and tent with foil. Return skillet to high heat and simmer until sauce is thickened, about 5 minutes.
- Off heat, stir in pesto and lemon juice and season with salt and pepper.
- 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% |
