These three recipes are from the cook book called The Best Simple recipes. they all take about 30 to 35 minutes to cook.
The first one:
Chicken with Pesto-Mushroom Cream Sauce
4 boneless, skinless chicken
salt and pepper
3 table spoons of oil
10 ounces of mushrooms sliced thin
garlic cloves minced
1/2 cup of low-sodium chicken broth
1/4 cup basil pesto
2 tablespoons lemon juice
1. pat chicken dry with paper towels and season with salt and pepper. Heat 1 table spoon oil in large skillet over medium-high heat until just smoking. cook chicken until golden brown, about 3 minutes per side. Transfer to plate and tent with foil
2. Add remaining oil 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 in to skillet, scraping up any browned bits, and bring to a boil. reduced heat to low 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 s thickened, about 5 minutes. Off heat stir in pesto and lemon juice and season with salt and pepper. Pour sauce over chicken. Serve.
This goes great with rice, potatoes, coucous.
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