Creamy Parmesan Pesto Chicken Skillet

carlsbadcravings.com

Kimberley H

2 large boneless skinless chicken breasts sliced horizontally to create 4 thin fillets

olive oil for cooking

subheading: PESTO CHICKEN RUB:

3 tablespoons pesto

1 tablespoon olive oil

2 tablespoons finely grated Parmesan cheese

1 tablespoon Dijon mustard

1 teaspoon honey

½ teaspoon salt

¼ teaspoon pepper

subheading: PARMESAN PESTO SAUCE:

1 tablespoon olive oil

1 tablespoon butter

8 oz. cremini mushrooms, thinly sliced

1 shallot, chopped

½ teaspoon dried oregano

¼ teaspoon dried thyme

¼ teaspoon red pepper flakes

1 tablespoon flour

6 garlic cloves, minced

2 cups low sodium chicken broth, divided

1 tablespoon cornstarch

¼ cup half and half or heavy cream (or more to taste)

¼ cup pesto

1 teaspoon chicken bouillon (optional)

1 pound asparagus, ends trimmed, cut into 1” pieces

1 cup frozen petite peas, thawed

⅓ cup freshly grated Parmesan

Directions at carlsbadcravings.com

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