15-minute skillet chicken with pesto parmesan sauce

By foodiva

Ingredients

• 2 large chicken breasts, sliced in 2 across the width (to make 4 thinner slices of chicken)
• 2 cloves garlic, crushed
• 120 grams mushrooms, sliced (optional)
• 75 ml chicken stock (about 1/3 cup)
• 3 tablespoons basil pesto (about 1/4 cup)
• 4 tablespoons heavy / double cream (about 1/4 cup)
• 15 grams (about 1/4 cup) grated parmesan, plus extra for grating over at the end

Details

Servings 1
Preparation time 5mins
Cooking time 15mins
Adapted from scrummylane.com

Preparation

Step 1

Instructions
Heat up a medium skillet with a big drizzle of oil, then pan fry the chicken for a few minutes on each side until cooked through. Remove from the pan and keep warm by covering with foil.
Without cleaning the pan, add the garlic and mushrooms and stir until the mushrooms have cooked down nicely (a couple of minutes).
Add the chicken stock, pesto and cream to the pan and let bubble for a minute or two until slightly reduced. Then stir in the parmesan.
Add the chicken back into the pan, spooning over the sauce. Serve over pasta, mashed or roast potatoes, rice, or bread (your choice!). Scatter over a bit of extra parmesan to serve, if you like.

Instructions