Creamy Pesto Chicken
Pesto Chicken in a light and creamy sauce is packed with flavor that takes less than 30 minutes to make. Toss some pasta in the sauce and a delicious dinner is on the table in no time.
Servings 4 Servings
- 500 grams Chicken breast
- 1/2 cup Flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 teaspoon oil
- 200 grams Cherry Tomatoes
- 3/4 cup Fresh Basil Pesto
- 1/2 cup half and half cream
- 1/4 cup Stock
Season flour salt and pepper.
Cut chicken horizontally to two pieces or use a meat mallet to pound chicken. Make sure the chicken is of uniform thickness.
Coat chicken with seasoned flour.
Heat 1 teaspoon oil in a pan. Shake off extra flour from chicken. cook the chicken pieces for about 2-3 minutes per side until golden.
Remove chicken from the pan and keep aside covered.
Add another teaspoon of oil. When hot, add cherry tomatoes. Cook until the tomatoes are blistered and have softened a little yet holds the shape.
Lower the heat. Add stock, pesto and half & half. MIx well. Scrap the bottom of the pan to release any brown bits.
Add chicken back to the pan.
Serve with pasta.
Serving: 1g | Calories: 455kcal | Carbohydrates: 19g | Protein: 32g | Fat: 27g | Saturated Fat: 6g | Cholesterol: 95mg | Sodium: 947mg | Potassium: 628mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1358IU | Vitamin C: 13mg | Calcium: 118mg | Iron: 2mg