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Category: Chicken
Prep Time: Cook Time: Total Time:
6 boneless chicken breasts, skin-on
Pesto
1/3 cup pecans
1/2 cup freshly-grated Parmesan cheese
1 tbsp minced garlic
2/3 cup loosely-packed basil leaves
1/2 cup extra virgin olive oil
Salt and black pepper to taste
1/4 cup vegetable oil
Chicken
Granulated garlic, salt and pepper, to taste
1/2 cup flour
1/4 cup diced shallots
1/2 cup sliced mushrooms
1 tsp minced garlic
1 1/2 tbsp flour
1/2 cup dry white wine
1 cup chicken stock or broth
1 cup heavy whipping cream
Preheat oven to 200. Pesto: In a food processor, combine pecans, Parmesan cheese, 1 tbsp minced garlic and basil leaves. Pulse 1-2 minutes or until mixture is well chopped and blended. With processor running, add olive oil in a slow, steady stream until mixture resembles paste. Do not over-process or basil will darken and appear unappetizing. Season with salt and pepper then set aside. NOTE: If stored in a glass jar and refrigerated, pesto will be good for up to 2 weeks. Store in freezer if a longer holding time is desired.
In a saute pan, heat vegetable oil over medium-high heat. Rinse chicken under cold water and pat dry. Season meat with salt, pepper and garlic then coat lightly in 1/2 cup flour, shaking off excess. Saute chicken, skin-side down, 3-5 minutes. Turn and continue to saute until skin is crisp. Remove from pan and place on cookie sheet in warm oven and bake until internal temperature reaches 165degrees F.
In same saute pan, saute shallots, mushrooms and 1 tsp minced garlic 2-3 minutes or until vegetables are wilted. Sprinkle in 1 1/2 tbsp flour and blend well. Whisk in white wine and chicken stock. Bring sauce to a low boil then reduce to simmer. Add 2 level tbsp of prepared pecan-pesto to pan along with heavy whipping cream. Whisk until blended. Adjust seasonings to taste with salt, pepper and garlic.
When ready to serve, place a small amount of sauce on bottom of a 10-inch plate and top with chicken, skin-side up. Place additional sauce over edges of chicken as garnish. A bouquet of fresh basil leaves may be placed in the center for color. Serve alongside cooked pasta. Serves 6
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PECAN-PESTO CHICKEN
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Category: Chicken
Prep Time: Cook Time: Total Time:
6 boneless chicken breasts, skin-on
Pesto
1/3 cup pecans
1/2 cup freshly-grated Parmesan cheese
1 tbsp minced garlic
2/3 cup loosely-packed basil leaves
1/2 cup extra virgin olive oil
Salt and black pepper to taste
1/4 cup vegetable oil
Chicken
Granulated garlic, salt and pepper, to taste
1/2 cup flour
1/4 cup diced shallots
1/2 cup sliced mushrooms
1 tsp minced garlic
1 1/2 tbsp flour
1/2 cup dry white wine
1 cup chicken stock or broth
1 cup heavy whipping cream
Preheat oven to 200. Pesto: In a food processor, combine pecans, Parmesan cheese, 1 tbsp minced garlic and basil leaves. Pulse 1-2 minutes or until mixture is well chopped and blended. With processor running, add olive oil in a slow, steady stream until mixture resembles paste. Do not over-process or basil will darken and appear unappetizing. Season with salt and pepper then set aside. NOTE: If stored in a glass jar and refrigerated, pesto will be good for up to 2 weeks. Store in freezer if a longer holding time is desired.
In a saute pan, heat vegetable oil over medium-high heat. Rinse chicken under cold water and pat dry. Season meat with salt, pepper and garlic then coat lightly in 1/2 cup flour, shaking off excess. Saute chicken, skin-side down, 3-5 minutes. Turn and continue to saute until skin is crisp. Remove from pan and place on cookie sheet in warm oven and bake until internal temperature reaches 165degrees F.
In same saute pan, saute shallots, mushrooms and 1 tsp minced garlic 2-3 minutes or until vegetables are wilted. Sprinkle in 1 1/2 tbsp flour and blend well. Whisk in white wine and chicken stock. Bring sauce to a low boil then reduce to simmer. Add 2 level tbsp of prepared pecan-pesto to pan along with heavy whipping cream. Whisk until blended. Adjust seasonings to taste with salt, pepper and garlic.
When ready to serve, place a small amount of sauce on bottom of a 10-inch plate and top with chicken, skin-side up. Place additional sauce over edges of chicken as garnish. A bouquet of fresh basil leaves may be placed in the center for color. Serve alongside cooked pasta. Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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