A classic Italian recipe that you can change up with seasonal variations. A perfect weeknight dinner you can put together in less than 30 minutes.
SHOPPING LIST:
4 chicken breasts or thighs on the bone
2 teaspoons Bella Cucina Poricni & Parsley Savory Salt
2 Tablespoons olive oil
2 Tablespoons unsalted butter
1 cup sliced cremini mushrooms
1/4 cup white wine
3 Tablespoons Bella Cucina Porcini & Parmesan Pesto
1/2 cup chicken broth
2 Tablespoons unsalted butter
Italian parsley leaves for garnish
PREPARATION:
Gently pound the chicken between sheets of parchment until about 1/4-inch thick. Season with salt.
In a large saute pan, heat the olive oil over medium high heat. Add the chicken and sauté for 3–4 minutes per side, until golden browned and cooked through. Transfer to a serving platter.
Add the butter to the pan, then add the mushrooms. Cook, stirring once or twice, until mushrooms are browned and caramelized. Remove from the pan to the platter with the chicken.
In the same pan, add the white wine and cook until it reduces to half, deglazing the pan with a spoon by scraping up all the golden bits. Add the chicken broth and cream, and reduce by half again. Whisk in the pesto and butter until the butter is melted and the sauce is blended and smooth. Let the sauce simmer for 2–3 minutes until slightly reduced. Add the mushrooms, chicken, and pan juices back to the pan to warm for a minute or two. Garnish with parsley leaves.
Serve over pasta, rice or polenta.
Variations:
- Meyer Lemon Chicken Scallopini with Capers
- Use chicken thighs instead of chicken breast- finish cooking in the oven for an additional 30 minutes or until done.