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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
1/2 cup flour
1/4 cup diced shallots
1/2 cup sliced oyster mushrooms
1 tsp minced garlic
1 tbsp flour
1/2 cup dry white wine
1 cup chicken stock
1 cup heavy whipping cream
Preheat oven to 200. 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. Set aside.
In a saute pan, heat vegetable oil over medium-high heat. Rinse chicken under cold water and pat dry. Season meat with salt and pepper then coat lightly in flour. Saute chicken, skin-side down, 3-5 minutes. Turn and continue to saute until skin is crispy. Remove from pan and place on cookie sheet in warm oven.
In same pan, saute shallots, mushrooms and remaining garlic 2-3 minutes or until vegetables are wilted. Sprinkle in 1 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 sauce to pan along with heavy whipping cream. Whisk until blended. Adjust seasoning to taste with salt and pepper.
When ready to serve, place a small amount of sauce on bottom of 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.
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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
1/2 cup flour
1/4 cup diced shallots
1/2 cup sliced oyster mushrooms
1 tsp minced garlic
1 tbsp flour
1/2 cup dry white wine
1 cup chicken stock
1 cup heavy whipping cream
Preheat oven to 200. 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. Set aside.
In a saute pan, heat vegetable oil over medium-high heat. Rinse chicken under cold water and pat dry. Season meat with salt and pepper then coat lightly in flour. Saute chicken, skin-side down, 3-5 minutes. Turn and continue to saute until skin is crispy. Remove from pan and place on cookie sheet in warm oven.
In same pan, saute shallots, mushrooms and remaining garlic 2-3 minutes or until vegetables are wilted. Sprinkle in 1 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 sauce to pan along with heavy whipping cream. Whisk until blended. Adjust seasoning to taste with salt and pepper.
When ready to serve, place a small amount of sauce on bottom of 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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