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Be sure to use fresh or refrigerated pesto rather than the jarred variety in this recipe.

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  • 4 boneless, skinless chicken breasts, about 1 1/2 pounds
  • Salt and pepper
  • 3 Tbsp. Vegetable oil
  • 10 oz. White mushrooms, sliced thin
  • 6 garlic cloves, minced
  • 1 cup heavy cream
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup basil pesto
  • 2 Tbsp. Lemon juice
  • Shallots


Servings 4


Step 1

Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium high heat until smoking. Cook chicken until golden brown, about 3 minutes per side. Transfer to plate and tent with foil.
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 to skillet and bring to boil. Reduce heat to low, cover, and simmer until chicken is cooked through about 15 minutes.
Transfer chicken to serving platter and tent with foil. Return skillet to high heat and simmer until sauce is thickened, about 5 minutes. Off heat, stir in pesto and lemon juice and season with salt and pepper. Pour sauce over chicken. Serve.

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