Chicken Skillet with Creamy Mushroom Sauce
Wash mushrooms well, drain. In a large skillet on medium high heat add 1 T. of oil and cook chicken for 4 min., flip, cover and cook another 4-5 min. Until done. Remove. Turn the skillet heat to medium. Add 1 T. of butter and 1 l. of oil. Sauté the mushrooms for 4 min. Stir in the pesto mix and stir. Whisk in the liquid container and Balsamic. Mix the cornstarch with ¼ C. of water and stir in. Bring to a low boil and reduce to simmer until thickened. Add the chicken back in, sprinkle bacon and Parmesan cheese. Steam carrots. Serve.
Nutrition Facts
Serving Size: 1 serving (¼ recipe)
Servings Per Container: 4
| Nutrient | Amount |
|---|---|
| Calories | 600 |
| Total Fat | 24 g |
| Saturated Fat | 9 g |
| Cholesterol | 105 mg |
| Sodium | 980 mg |
| Total Carbohydrates | 52 g |
| Dietary Fiber | 5 g |
| Total Sugars | 4 g |
| Added Sugars | 0 g |
| Protein | 44 g |
Key Micronutrients:
Vitamin D 2% • Calcium 15% • Iron 18% • Potassium 22%
Ingredients
Chicken, potatoes, mushrooms, chicken broth, half and half (milk, cream), parmesan cheese (milk, cultures, salt, enzymes), pesto (basil, olive oil, parmesan cheese [milk], garlic, pine nuts), Dijon mustard, balsamic vinegar, bacon bits (pork, salt), cornstarch, oregano, thyme, garlic powder, salt, black pepper.
Allergen Statement
Contains: Milk, Tree Nuts (pine nuts)