Chicken with Creamy Pesto Sauce

I made this recipe a while ago and I am finally getting around to posting about it. This is a quick and easy recipe that is great to make on a weeknight after work. You'll be out of the kitchen in no time. Using a good quality bottled basil pesto will ensure your pasta has the best possible flavour. Evaporated milk instead of heavy cream adds creaminess without a lot of extra fat. Add some steamed vegetables to round out this dish and you've got yourself a quick and delicious weeknight meal.
1 tbsp vegetable oil4 boneless skinless chicken breasts1 onion, chopped2 cloves garlic, minced3 cups sliced mushrooms1 tsp dried thyme1/2 tsp salt1/4 tsp pepper1/2 cup white wine or chicken stock1 tbsp all-purpose flour1 can (384 ml) evaporated 2% milk2 tbsp basil pesto (or 1/3 cup chopped fresh basil)

Method:

In large skillet, heat oil over medium-high heat; brown chicken, about 10 minutes. Transfer chicken to plate.Add onion, garlic, mushrooms, thyme, salt and pepper; fry over medium heat, stirring occasionally, until no liquid from mushrooms remains, about 10 minutes.Add wine; cook, stirring for 2 minutes. Whisk flour into evaporated milk; add to pan and cook stirring, until thickened, about 5 minutes. Stir in pesto.Return chicken to pan, turning to coat. Simmer until no longer pink inside, about 10 minutes.Serve chicken over cooked pasta with steamed veggies.

This chicken was delicious and with how easy it is to make, you'll be relaxing in no time. And maybe your husband will like it so much he'll offer to clean up afterwards... haha Yeah Right!! Don't hold your breath.

Happy Cooking my Friends!