Basil Chicken With Pesto Cream Sauce Recipe

Make the Homemade Pesto

1. Gather the ingredients.

2. In a food processor, pulse 2 cups of fresh basil in batches until chopped.

3. Add 1 tablespoon of finely chopped garlic and 3 to 4 tablespoons of pine nuts or walnuts; pulse about 6 to 8 times.

4. Add about 1/4 cup of olive oil and pulse until blended.

5. With the processor running, add another 1/4 cup of olive oil in a steady stream.

6. Add 1/3 cup of freshly grated Parmesan cheese and blend well.

7. Taste and season with freshly ground black pepper and salt, as needed.

Make the Chicken

1. Gather the ingredients.

2. Put the chicken breasts between sheets of plastic wrap and gently pound with the smooth side of a meat tenderizer to thin to about 1/4-inch thickness. Alternatively, use horizontally sliced chicken breast cutlets.

3. Sprinkle the chicken on both sides with salt and freshly ground black pepper.

4. Then dredge it lightly with the flour. 

5. Heat the olive oil in a large skillet over medium heat.

6. When the oil is shimmering, add the chicken and mushrooms and cook for 4 to 5 minutes, or until lightly browned, stirring mushrooms and turning chicken about halfway through the cooking time.

7. Combine cream and pesto.

8. Cover and continue cooking over low heat for 10 minutes, or until chicken is cooked through.

9. Taste and add salt and freshly ground pepper, as needed.

10. Serve the creamy basil chicken with hot cooked pasta or rice.

Variations

• Omit the mushrooms or use drained canned mushrooms in the recipe.
• Add sliced tomatoes or cucumbers or a tossed salad.
• Serve it with a  zucchini and summer squash casserole.