1/4 c. all-purpose flour
1/4 tsp. cayenne pepper
1 1/2 lbs. boneless, skinned chicken breast in bite-size pieces
4 Tbsp. extra virgin olive oil
1 Tbsp. butter
8 oz. sliced fresh mushrooms
1/4 c. pesto sauce
1/4 c. reduced-sodium chicken broth
1/2 c. heavy cream
1/2 tsp. salt
freshly ground black pepper to taste
3 Tbsp. finely grated Parmesan cheese
Place flour and cayenne in large zip-loc bag and shake to mix. Add
chicken to bag and shake to evenly coat pieces. Remove chicken and
shake off excess flour.
Heat oil in large skillet over medium heat. Add chicken to pan and
cook, turning occasionally, until chicken begins to brown (about
5-7 minutes). Transfer chicken to plate and keep warm.
Add butter and mushrooms to pan and cook until mushrooms begin to
brown slightly, about 5-7 minutes. Return chicken to pan and add
pesto, mushrooms, and broth. Stir to combine and cook until sauce
starts to thicken, 2-3 minutes. Sprinkle with salt and pepper and
top with cheese.
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