Creamy Pesto Chicken
Ingredients
2 boneless chicken breast (about 1.3 lbs)
1/8 tsp salt
1/8 tsp pepper
2 Tbsp olive oil, divided
2 cloves garlic, minced
1 pint grape tomatoes, sliced in half
1/2 cup heavy cream
1/4 cup pesto
Instructions
Fillet the chicken breasts into 2 thinner pieces (or pound chicken to even thickness). Season the chicken with a pinch of salt and pepper on both sides.
Heat a large skillet over medium heat. Once hot, add 1 Tbsp oil and swirl to coat the surface. Add the chicken to the skillet and cook on each side until golden brown and cooked through (about 10-15 minutes). Remove from pan until later.
Turn the heat down to medium-low. Add the remaining olive oil to the skillet along with the minced garlic and halved grape tomatoes. Sauté for about five minutes, or until the tomatoes start to soften and lose their shape.
Add the heavy cream and pesto to the skillet and stir to combine. Allow the sauce to come to a simmer. Taste sauce and add additional seasoning if needed.
Add the chicken back to the skillet, turning to coat the chicken. Allow the chicken to simmer in the sauce for just a few minutes more to heat through. Serve hot.
Serves well over noodles or rice. Have used Buttery Seasoned Rice