Sautéed Chicken with Pesto-Mushroom Cream Sauce | America's Test Kitchen
Ho-hum chicken breasts get a flavorful boost from a simple cream sauce in this 30-minute recipe.
Ingredients
- 4 boneless, skinless chicken breasts (about 1 1/2 pounds)
- Salt and pepper
- 3 tablespoons vegetable oil
- 10 ounces white mushrooms , sliced thin
- 6 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup low-sodium chicken broth
- 1/4 cup basil pesto
- 2 tablespoons lemon juice
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