Chicken in a Creamy Pesto Sauce

    30 min

    This chicken dish consists of a creamy sauce, with all the flavours of basil pesto. The dish also works well with thinly sliced pork. To thin out the sauce to the desired consistency, use a little extra milk or cream. Serve over freshly boiled rice or pasta, with extra Parmigiano Reggiano on top.

    49 people made this

    Serves: 4 

    • 1 tablespoon extra virgin olive oil
    • 4 skinless, boneless chicken breast fillets, cut into strips
    • 4 large cloves garlic, sliced
    • 3 1/2 tablespoons sherry
    • 35g pine nuts
    • 25g fresh basil, chopped
    • 225ml reduced fat soured cream
    • 3 tablespoons grated Parmigiano Reggiano (Parmesan)
    • Ground black pepper to taste

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Heat the olive oil in a frying pan over medium heat; cook the chicken for about 5 minutes, until lightly browned. Mix the garlic and sherry into the frying pan. Cook and stir until all the liquid has been reduced and the chicken is no longer pink and juices run clear.
    2. Mix the pine nuts into the frying pan and cook 2 to 3 minutes over medium heat. Reduce the heat to low and mix in the basil, soured cream, Parmigiano Reggiano and pepper. Continue cooking until heated through.

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    Reviews in English (28)


    Excellent recipe!!! My husband and I both loved it!!! I added some sun dried tomatos and didn't have sherry so I just used some red wine that I had instead. My husband and I both love garlic, so I added extra. We're having it for dinner again tonight -second time this week!  -  16 Jul 2005  (Review from Allrecipes US | Canada)


    A very romantic dinner to eat with my new, amazing girlfriend. "It made our day so much better," she says. Real quick easy great tasting chicken dish. Fantastic with pasta.  -  05 Oct 2005  (Review from Allrecipes US | Canada)


    I love this recipe. It's easy and tasty. The only change I make is to add a little milk at the end to create a sauce. That way there is more to enjoy.  -  07 Jun 2005  (Review from Allrecipes US | Canada)