Mediterranean Spice -Rubbed Chicken

By akselden

Ingredients

• 4 Small Boneless Chicken Breast Halves
• 3 Tbs. Butter
• 1 Tbs. Italian Seasoning
• 1 tsp. salt
• 1 tsp. Black Pepper
• 1.5 oz. Jus de Poulet Lie Gold
• 6 oz. Water
• 1/4 cup Sun dried Tomato Pesto
• 1/2 cup Heavy Cream, Light Cream or Half
• 1 cup Rice (optional)

Preparation

Step 1

Trim chicken breast of any excess fat. Mix Italian seasoning salt and pepper in a small bowl and sprinkle over trimmed chicken breast. Breasts may be pounded lightly to flatten for more even cooking. Add butter to saute pan placed on medium high heat and saute chicken breast until browned and thoroughly cooked. Remove cooked chicken breasts and keep warm. In the same saute pan add the Jus de Poulet Lie Gold, water and sun dried tomato pesto. Whisk until Jus de Poulet Lie Gold is thoroughly dissolved. Whisk in the cream of Half & Half and bring to a quick simmer, whisking constantly. To serve, place individual breast on each plate and spoon sauce over each breast.
Optional: Cook 1 cup of rice according to package directions, then place finished chicken breast over rice with sauce spooned over.