Pesto Tomato Chicken
Ready In: 30 mins
Serves: 2
Ingredients
- 2 tablespoons oil
- 2 skinless chicken breasts, flattened
- 1⁄2 cup flour
- 1 1⁄2 cups grape tomatoes, halved
- 1 tablespoon margarine
- 1 small onion, sliced
- 2 tablespoons pesto sauce
- 1⁄3 cup light cream or 1⁄3 cup milk
- 1 tablespoon oregano
Directions
- Dredge the chicken breasts in the flour. Heat the oil in a frying pan, and add the chicken breasts. Cook until done, about 7 minutes each side (don't forget to flip it!). Remove the chicken and place somewhere warm.
- Add the margerine to the pan and let it melt. Add the sliced onion. When fragrant and soft, add the tomatoes, and sauté 3 minutes.
- When the tomatoes are looking less than firm, add the pesto, cream or milk, and oregano, and mix together. Let heat through.
- This sauce goes very well over couscous too: place couscous on the plate, lay chicken over top, and then add the sauce. Or you could add the chicken to the sauce before spooning onto the couscous.
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