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2 Boneless skinless chicken breasts -- pounded thin (2 to 3)
salt to taste
garlic powder to taste
3 tablespoons pesto sauce -- (3 to 4)
1/2 cup heavy cream
2 tablespoons Olive Oil
How To Prepare:
Sprinkle chicken with salt and garlic powder on both sides to your desired taste. Brown chicken in frying pan then put approximately one tablespoon of Pesto on each piece of chicken and spread around to cover. Add Heavy Cream and an additional tablespoon of Pesto to pan and stir with wisk. Heat until sauce starts to thicken. I like to add a little Arrowroot or Not-Starch to help thicken. Serve chicken breasts with sauce on top and over your fresh cooked vegetables. Delicious!
Carbs per serving - include all nutritional information if known: