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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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |