Time: 20-25 minutes.
Servings: 4-6 people
Ingredients:
| 1 | Large container of Sabrina’s Garlic and Parmesan Cream Sauce |
| 1/4 cp | Pesto sauce* |
| 4x 6oz | Boneless, skinless chicken breasts |
| 2 cp | Sliced white mushrooms |
| 1 cp | Chicken (or vegetable) stock |
Directions:
- Marinate chicken in pesto sauce.
- Heat a medium-sized skillet with some olive oil. Cook chicken two minutes on each side and set into an oven safe dish.
- Using the same pan, add mushrooms and sautee for 3-5 minutes. Add chicken stock and cream sauce and bring to a soft boil.
- Pour sauce over chicken and bake for 20 mins or until chicken is cooked in the middle.
Notes:
- * To make a home made Pesto sauce: Add one bunch of fresh basil, 3 gloves of garlic, 1/4 cup of parmesan, 1/4 cup pine nuts and 1/2 cup of Extra Virgin Olive Oil to a food processor or magic bullet, and blend together until smooth.
- Try this as sauce over pasta: Simply use half the amount of chicken and cut chicken into bite-sized peices. Omit putting the chicken into the oven and let chicken cook in the sauce on the stovetop. Boil your favoutie pasta and ENJOY!