Monday, May 2, 2011

Papa Huggins's Pesto Chicken


A few years ago Dad and I asked our dear friend, Kathy Tompkins, for her pesto recipe.  Once we had that we were on a mission to find any recipe we could that called for pesto.  Dad came across this recipe which originally called for pork instead of chicken.  We have made it with both chicken and pork and both are good, but we have found that we prefer the chicken over the pork.  This is definitely a favorite for Sunday Dinner.  It can feed an army if it has to, but taste like it was made for each individual guest!

Papa Huggins' Pesto Chicken

1 package of thinly sliced chicken breasts
4 cloves garlic, chopped
2 bunches green onions, chopped
6 Roma tomatoes
7 oz. Pesto
½ pint heavy whipping cream
Salt/pepper
Emeril’s Essence
Flour
Butter
1 package sliced fresh mushrooms 
Dad's homemade pesto

Mix the flour, salt, pepper and Emeril’s Essence so that the flour is pretty seasoned (you want to 
be able to see the spices when you mix it together with a fork).  Flour the chicken and shake off 
any excess flour.  Put ½ stick of butter and 2 T. olive oil in a skillet and sauté the chicken on both 
sides until they are brown.  

Remove from pan and cover with aluminum foil.  To the pan add the garlic and 
onions to oil and butter (you may need to add a little more butter and oil depending on how much 
is left in the pan after the chicken) and sauté for about a minute.  Add mushrooms and sauté.  Add 
pesto, cream and tomatoes and simmer for about 20 minutes on low heat.  Place chicken back in sauce. 
Serve with either spinach fettuccine or garlic mashed potatoes.


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