Greetings. Spring at last! Enjoy this chicken sauté. It is easy to prepare, but smooth and rich, too.

 

Chicken & Pesto Saute

4 slices bacon

1 tablespoon butter or olive oil, optional

8 ounces mushrooms, thickly sliced

2 boneless, skinless chicken breasts, about ¾ pound, 

cut into 1-inch cubes

2 tablespoons homemade or store-bought pesto

¼ to ½ cup heavy cream*

In a 12-inch sauté pan, cook bacon. 

Remove from pan and drain on paper towel.

Leave 1 tablespoon of fat in pan, or add some butter or olive oil to make 1 tablespoon if there is not enough.

Add mushrooms to pan and sauté over medium heat until golden brown. Remove mushrooms from pan and set aside.

Add chicken to pan and cook over medium heat until cooked through.

Chop bacon into 1-inch pieces. Return to pan.

Return chicken to pan.

Add pesto and ¼ cup cream. Turn heat to low 

and heat gently.

Add more cream, to taste.

*Use a dairy alternative, as necessary