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.