Parmesan-Pesto Chicken
Italian Salad
Ingredients
- 2 lb boneless, skinless chicken breasts, halved crosswise
- 4 Tbsp butter, divided
- 1 (8-oz) pkg sliced mushrooms
- 4 cloves garlic, minced
- 2 tsp Italian seasoning
- ½ tsp crushed red pepper
- 2 Tbsp gluten-free all-purpose flour
- 1½ cups gluten-free chicken broth
- 1 cup heavy cream
- ½ cup pesto
- 1 (16-oz) pkg frozen green peas
- ½ cup shredded Parmesan cheese
Instructions
- Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; season lightly with salt and pepper.
- Melt 2 Tbsp butter in a large nonstick skillet over medium heat; add chicken, and cook 5 to 6 minutes per side or until done. Remove from skillet, and keep warm.
- Melt 2 Tbsp butter in same skillet over medium heat; add mushrooms, garlic, seasoning, and red pepper. Cook, stirring, until vegetables are tender.
- Add flour; cook, stirring constantly, 2 minutes. Gradually stir in broth and cream; bring to a boil, reduce heat, and simmer until slightly thickened. Stir in pesto, peas, and cheese.
- Return chicken to skillet, and simmer 2 minutes or until thoroughly heated.
Side Dish Ingredients
- 2 (12-oz) pkg mixed salad greens
- ½ cup gluten-free Italian dressing
Side Dish Instructions
- Toss greens with dressing just before serving.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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