I’ve been so focused on reading real food and clean eating blogs lately that I’ve neglected the cookbooks I’ve collected over the last few years. I pulled out a Rachael Ray cookbook – Just in time! – and almost put it away because there were no pictures. Seriously, I like to see how my food is supposed to look. As it happened, I’d been looking for a pesto chicken dish; this recipe caught my eye and, as a result, the cookbook will stay in my cupboard to be pulled out another day.
Her recipe says it only takes 15 minutes start to finish but she must have someone pre-measure, pre-cut, and prepare everything for her. It took me closer to 30 minutes. However, I ended up with a fancy looking dinner so I was happy. My parents were over for dinner so I can vouch that ages 4-63 approved of the flavors!
- 2 tbsp balsamic vinegar
- 4 tbsp extra virgin olive oil
- sea salt
- freshly ground pepper
- 1.5 lbs chicken breast
- 6 c arugula or spring greens
- juice of one lemon
- 2 tbsp butter
- 2 tbsp whole wheat flour
- 1.5 c chicken broth
- .33 c heavy cream
- .25 c pesto (luckily, Julie gave me some of the pesto she’d made from her basil harvest this summer)
- Parmigiano-Reggiano shavings
- In a bowl, combine the vinegar, olive oil, salt and pepper to taste.
- Add the chicken and turn to coat.
- Heat a large skillet over medium heat with 1 tbsp of the olive oil.
- Add the chicken, cook on both sides until cooked through.
- While the chicken is cooking, in a large bowl, combine the arugula, lemon juice, olive oil, salt, and pepper to taste.
- Remove the chicken.
- Add the butter to the skillet. Once it has melted, add the flour. Whisk in the chicken broth and cream. Bring to a simmer to thicken. Remove from heat and stir in the pesto.
- Slice the chicken.
- Plate your food. Chicken first and then top with gravy. Throw a handful of salad on the side. Sprinkle the cheese over the chicken and greens. I served our dinner with mandarin oranges and cheddar-garlic bread from Great Harvest Bread Co.