Recipe Details
Ingredients
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1cupfresh basil leaves
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2 ½tablespoonsextra-virgin olive oil
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2 ½tablespoonschopped walnuts
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2 ½tablespoonsgrated Parmesan cheese
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3clovesgarlic, peeled
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1tablespoonextra-virgin olive oil
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4boneless, skinless chicken breasts
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1cupsliced baby bella mushrooms
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½cupthinly sliced onion
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2clovesgarlic, minced
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½cupGorgonzola cheese, divided
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¼cupwhite wine
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½lemon, juiced
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2tablespoonschicken broth
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1teaspoonbrown sugar
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salt and ground black pepper to taste
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2tomatoes, seeded and chopped
Cooking Directions
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Make the pesto: Combine basil leaves, 2 1/2 tablespoons olive oil, walnuts, Parmesan cheese, and garlic in a food processor; process until smooth.
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Prepare the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken until golden brown, about 5 minutes per side. Transfer to serving platter.
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Cook and stir mushrooms in a single layer in the same skillet until tender, about 5 minutes. Add onion; cook until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add 1/2 of the Gorgonzola cheese; cook until slightly melted. Pour in wine and stir to scrape up brown bits from the bottom of the skillet. Stir lemon juice, chicken broth, brown sugar, salt, and black pepper into the sauce.
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Bring chicken broth mixture to a boil; reduce heat and simmer until sauce is reduced by a quarter, 3 to 5 minutes. Stir in pesto and return chicken to the skillet. Cook until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes more. Add remaining Gorgonzola cheese and chopped tomatoes.
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Serve each chicken breast on a plate topped with sauce.
Tips
Substitute pine nuts for the walnuts in the pesto if desired.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories377 | |
% Daily Value * | |
Total Fat 23g |
30% |
Saturated Fat 6g |
31% |
Cholesterol 82mg |
27% |
Sodium 342mg |
15% |
Total Carbohydrate 8g |
3% |
Dietary Fiber 2g |
6% |
Total Sugars 4g |
|
Protein 31g |
61% |
Vitamin C 13mg |
14% |
Calcium 178mg |
14% |
Iron 2mg |
9% |
Potassium 474mg |
10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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