Chicken with Sundried Tomato and Pesto
Chicken with Sundried Tomato and Pesto
Prepare, trim, 4 chicken breast halves…pound them to be the same thickness…for pounding, I like to put a large piece of saran wrap on a cutting board, place the breasts on that and then fold over the remaining wrap to completely cover the breasts so to make sure no raw chicken parts can get out..
In a heavy saute pan heat grapeseed or canola oil…add floured chicken breast to your hot oil…saute til brown on each side, remove the breasts and add 1 TBS of minced shallot and 1/2 tsp of minced garlic, add 2 cup of organic free range chicken broth and 1 cup of white wine. when this comes to a simmer, add the chicken breasts and continue to turn in the pan to cook and get the flour off, which is what thickens your sauce. after about 6 minutes, take the chicken breasts out and add 1 small can of Muir Glen fire roasted tomoatoes. let simmer a few more minutes…(if the chicken breasts are not cook, place them in a 350 oven to finish cooking)
Place 3/4 of your sauce on a platter, then the chicken breasts…put the rest of the sauce over the breasts, spead about 1 TBS of pesto on each breast and thinly sliced sundried tomato on each breast to garnish
*for variation this one has sauteed fresh spinach!!!
you an also add artichoke hearts with the sauce (add them to the chicken broth, wine reduction to cook them)