Chicken with Creamy Pesto Sauce
I also marinated and grilled chicken and topped with this sauce
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
white meat free
gluten free
red meat free
dairy free
vegetarian
pescatarian
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- 1/8 teaspoon pepper
- 2 chicken breasts
- 1 cup 1/2 and 1/2
- 1/2 tablespoon flour
- 1/4 cup grated or shredded parmesan
- 1/4 cup basil pesto used my frozen pesto
- Carbohydrate 2.47136928087167 g
- Cholesterol 68.44 mg
- Fat 3.1571429414288 g
- Fiber 0.0523735977564103 g
- Protein 27.2678411658654 g
- Saturated Fat 0.624346835035822 g
- Serving Size 1 1 Serving (122g)
- Sodium 76.8207099359119 mg
- Sugar 2.41899568311526 g
- Trans Fat 0.435374190724726 g
- Calories 154 calories
In a nonstick 12-inch skillet, heat oil over medium heat. Sprinkle chicken with salt and 1/4 teaspoon pepper. Add chicken to skillet and cook 6-8 minutes or until chicken loses its pink color throughout, turning once through cooking. Transfer to a plate. In the same skillet over medium heat, with whisk, stir in flour and cook 30 seconds, stirring. Add half and half; heat to boiling. Add cheese and stir until melted. Remove skillet from heat and stir in pesto and remaining 1/8 teaspoon pepper. Serve chicken with pesto sauce.
