Wednesday, October 27, 2010

Chicken with Pesto Mushroom Cream Sauce

First of all, I need to apologize for the terrible picture. It was taken on a night when there wasn’t a lot of light left in my kitchen (those are happening more and more frequently now that it’s getting darker earlier, SOB), and I was so eager to eat this that I really didn’t bother to take the time to try to get a good shot. So, sorry.

I hope the picture doesn’t deter you from trying this, though, because let me assure you: This chicken dish is amazing. Earthy mushrooms are paired with pungent garlic, sweet cream, verdant pesto, and bright fresh lemon juice to make a sauce with a perfectly balanced flavor profile. In less food critic-y terms, this stuff is just yummy. :)

I served ours over angel hair pasta tossed with a touch of butter and parmesan cheese and a side of cheesy roasted tomato bread (recipe coming tomorrow!) and we were all very, very satisfied after dinner. This is great comfort food, especially now that the weather’s starting to cool down for real. And as an added bonus, this looks and sounds really fancy and is worthy of company, but it went from pan to table in less than 30 minutes. Bestill my heart, it just may be the perfect meal.

Chicken with Pesto Mushroom Cream Sauce
adapted from Joelen’s Culinary Adventures

4 boneless, skinless chicken breasts (about 1 1/2 pounds)

Salt and pepper to taste
1 tablespoon olive oil
2 tablespoons butter

8 ounces button mushrooms, sliced
6 garlic cloves, minced
1 cup heavy cream
1/2 cup chicken broth
1/4 cup prepared basil pesto
2 tablespoons lemon juice

1. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon of oil in a large skillet over medium-high heat until just smoking. Cooking chicken until golden brown, about 3 minutes per side. Transfer to plate and tent with foil.

2. Add 2 tablespoons butter 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, scraping up any browned bits, and bring to a boil. Reduce heat to low, and cover and simmer until chicken is cooked through, about 15 minutes.

3. 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. Serve sauce on the side or over chicken.

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8 comments:

vickdn said...

definitely a must-try! and your picture looks good to me!

Allison said...

Yum!!!!

Although I did laugh at "weather is starting to cool down". Ummm...it's 70 outside. ;)

Cassie said...

Yeah yeah, I know. I just had to post this on a warm day, right?! :)

chayacomfycook said...

I am not sure what you think is wrong with your photo. All, I can tell you is that it is getting me, quite hungry. This is a delicious looking dish.

Avril said...

Mouth watering dee'lish!!!

I understand your frustration over the limited amount of light we have these days - especially for food pictures taken at dinner time - .....although I do think your picture is great in that it gives me a very good idea of how yummy this chicken dish is.

Can't wait to see the tomato bread recipe coming our way!
~avril :-)

Keri said...

I the pic looks great and the recipe sounds delish. I'm always looking for good chicken recipes. A must try!!

Monica H said...

I wanted to make stroganoff but I didn't have mushrooms, then I saw a recipe earlier that called for mushrooms, now this one! Dang I need to go to the store!

The Home Cook said...

I made this last night and it was great. Thanks!