Thursday, March 3, 2016

Relish Magazine recipe

In yesterday's paper a recipe caught my eye after a discussion this morning about a easy dinner tonight. We will be eating richly tomorrow so we wanted to take it a little easy tonight. I found this recipe and it looks good. I will make it and let you know how it goes. Since I just recently bought a jar of pesto....

Skillet Pesto Chicken

1/4 c flour
1/4 tsp cayenne pepper
1 1/2 pounds bite size boneless chicken
3 tbsp olive oil

1 tbsp butter
8 oz sliced mushrooms
1/2 c pesto
1/4 cup chicken broth
1/2 c heavy cream
salt and pepper
3 tbsp Parmesan

Combine flour and cayenne in a zip bag and add the chicken pieces, shake to coat.

Heat oil over medium and add chicken, turning occasionally till browned. Remove and keep warm.

Add butter to pan  then add mushrooms and cook till golden, return chicken and add pesto, broth and cream. stir to combine and allow to thicken for a few minutes over medium heat.

Salt and pepper to taste and sprinkle Parmesan over all. Serve over rice or noodles or side salad. 

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