Chicken and Asparagus with Pesto

By á-3213

Ingredients

• 3 boneless chicken breasts, pounded to 1/4 in thickness
• salt and pepper
• 2 T. olive oil
• 1 pound thin asparagus, trimmed and cut into 1-in pieces
• 1 c. heavy whipping cream
• 2 T. prepared pesto

Preparation

Step 1

Cut chicken breasts in half crosswise to make 6 pieces. Season evenly with salt and pepper. In a large skillet, heat olive oil over medium heat. Add chicken, in batches if necessary, and cook for 4 to 5 minutes per side, or until golden brown. Remove chicken from skillet; set aside, and keep warm. Add asparagus to skillet, and cook for 1 to 2 minutes, or until just tender. Add cream, and cook for 3 to 4 minutes, or until reduced by half. Stir in pesto. Return chicken to skillet, and cook for 3 to 4 minutes longer, or until heated through. Serve immediately