Creamy Parmesan Pesto Chicken Skillet
INGREDIENTS
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2 large boneless skinless chicken breasts, sliced horizontally to create 4 thin fillets
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olive oil for cooking
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3 tablespoons pesto
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1 tablespoon olive oil
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2 tablespoons finely grated Parmesan cheese
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1 tablespoon Dijon mustard
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1 teaspoon honey
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 tablespoon olive oil
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1 tablespoon butter
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8 ounces cremini (baby bella) mushrooms, thinly sliced
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1 shallot, chopped
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1/2 teaspoon dried oregano
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1/4 teaspoon dried thyme
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Dash - 1/4 teaspoon red pepper flakes
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1 tablespoon flour
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6 garlic cloves, minced
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2 cups low-sodium chicken broth, divided
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1 tablespoon cornstarch
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1/4 cup half and half or heavy cream or more to taste
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1/4 cup pesto
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1 teaspoon chicken bouillon (optional)
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1 pound asparagus, ends trimmed, cut into 1” pieces
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1 cup frozen petite peas, thawed
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1/3 cup freshly grated Parmesan
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Salt and pepper to taste
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Freshly grated Parmesan cheese
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