Shelly's Recipe

CHICKE AND ASPARAGUS WITH PESTO SAUCE

Category: Chicken

3 boneless skinless chicken breasts, pounded to 1/4-inch thickness

Salt and pepper

2 tablespoons olive oil
1 pound thin asparagus, trimmed and cut into 1-inch pieces
1 cup heavy whipping cream
2 tablespoons prepared pesto

Cut chicken breasts in half crosswise to make 6 pieces. Season evenly with salt and pepper.

In a large skillet, heat olive oil over medium heat. Add chicken, in batches if necessary, and cook for 4 to 5 minutes per side, or until golden brown. Remove chicken from skillet; set aside, and keep warm.

Add asparagus to skillet, and cook for 1 to 2 minutes, or until just tender. Add cream, and cook for 3 to 4 minutes, or until reduced by half. Stir in pesto. Return chicken to skillet, and cook for 3 to 4 minutes longer, or until heated through. Serve immediately. Makes 4 to 6 servings