Categories: Poultry- Chicken

Ingredients

• 1/4 cup all-purpose flour
• 1/4 tsp. cayenne pepper
• 1 1/2 lb. boneless, skinless chicken breast, cut into bite-size pieces
• 4 Tbsp. extra-virgin olive oil
• 1 Tbsp. butter
• 8 oz. sliced mushrooms
• 1/2 cup pesto sauce (jarred or homemade)
• 1/4 cup reduced-sodium chicken broth
• 1/2 cup heavy cream
• 1/2 tsp. salt
• Freshly ground black pepper
• 3 Tbsp. finely grated Parmesan cheese

Directions

1. Place flour and cayenne in a large zip-top bag and shake to mix. Add chicken and shake to evenly coat all pieces. Remove chicken from bag and shake off any excess flour.
2. Heat oil in a large skillet over medium. Add chicken to pan and cool, turning occasionally, until beginning to brown, 5 to 7 minutes. Transfer chicken to a plate nd cover to keep warm.
3. Add butter and mushrooms to pan and cook until mushrooms are golden, 5 to 7 minutes. Return chicken to pan and add pesto, broth and cream. Stir to combine, cook until sauce starts to thicken, 2 or 3 minutes more. Sprinkle with salt and pepper, and top with cheese.

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