The CHICKEN WITH MUSHROOMS AND PESTO is a savory, creamy main course, perfect for a meal full of flavor. The chicken, tender and juicy, is enveloped by a velvety sauce made from mushrooms and pesto, which gives it an aromatic and comforting taste.
It’s one of those dishes that, even if you have little at home, solves a meal without necessarily having to struggle to make elaborate recipes. It is nutritionally complete and therefore also great to serve to children.
It pairs well with basmati rice, mashed potatoes or a simple crunchy salad. A dry white wine, such as Vermentino or Chardonnay, will enhance its flavors.
A quick and easy dish, perfect for any occasion!
YOU MIGHT ALSO LIKE:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.3 lb chicken breast
- 14 oz champignon mushrooms
- 1.7 fl oz heavy cream
- 1.7 fl oz milk
- 1/2 glass white wine
- to taste extra virgin olive oil
- 2 tsp Genovese pesto
- to taste salt
- as needed flour
Tools
- 1 Pan
- 1 Cutting board
- 1 Bowl
Steps
Remove any fat and small bones from the chicken breast. Then cut it into bite-sized pieces of roughly the same size and toss them in flour.
In a large pan heat the oil, add the chicken pieces (well shaken off to remove excess flour) and brown them over high heat on all sides to seal the meat.
Deglaze with the white wine and let it evaporate completely.
Then lower the heat, season with salt and continue cooking, stirring often.
When nearly cooked, add the cleaned and sliced champignon mushrooms to the pan with the chicken. Let them cook for 2 minutes, then add the cream and milk. Adjust salt and pepper and let the sauce thicken slightly.
Turn off the heat and add the pesto. Mix everything together, plate your chicken with mushrooms and serve it hot.
