A rich and flavorful dish featuring tender chicken in a creamy pesto sauce.
Author:Dorothy Miler
Ingredients
Scale
For the Crust:
4 boneless, skinless chicken breasts
1/2 cup basil pesto
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1 tbsp olive oil
Salt and pepper to taste
Instructions
1. Prepare the Crust:
Season chicken breasts with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden and cooked through, about 6-7 minutes per side. Remove and set aside.
In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.
Reduce heat to medium and stir in pesto, heavy cream, and Parmesan cheese. Simmer for 3-4 minutes until sauce thickens slightly.
Return chicken to the skillet, spooning sauce over the top. Simmer for 2-3 minutes to heat through.
Serve hot, garnished with extra Parmesan if desired.