• Katherine Arthurs

Pesto Broccoli + Mushroom Chicken

We are trying to get our greens in where ever we can...and its helps, that we LOVE broccoli. It's amazing in this light coconut milk, mushroom + shallot sauce...and some garlic!

As you may know, I LOVE pesto - check this recipe out here. It's such a simple, fresh + full of flavor condiment. I use it on pizza, pasta, in dips + in this chicken dish. It melts + blends great. It add a great freshness to this dish without overpowering it.

I love a quick pan seared chicken breast - I half them so they are thin + tender. They brown up nicely and then you use the same pan to make the sauce. Return the chicken to the pan to finish cooking + garnish with scallions, salt + pepper.

I served this with a wild rice blend, but it would be great with pasta, jasmine rice or even on it's only, to keep it grain and rice free.

Pesto Broccoli + Mushroom Chicken

2-3 boneless chicken breasts, cut in half, to form thin whole breasts

salt + pepper

1 tablespoon olive oil

1 large shallots, sliced

1 1/2 cups sliced mushrooms

2 large handfuls of broccoli florets, trimmed + cleaned

2 garlic cloves, chopped

1 cup full fat coconut milk

2 tablespoons pesto (recipe here or store bought)

2 scallions, chopped

Using a heavy duty pan, (like cast iron) heat over high heat the olive oil. Salt + pepper both sides of the chicken breasts. Once the pan is smoking hot, add the chicken breasts in one layer. Don't move around, since you want this side to really brown up nicely.

Turn the chicken over when the bottom is browned but not burnt and the sides are starting to turn white. Flip over + turn the heat to medium. Cook or 2 minutes.

Remove the chicken to a platter or plate to rest (it isn't fully cooked so don't taste test yet).

Add the shallots + sliced mushrooms to the pan. Saute for 4 minutes or until the mushrooms are browned + cooked. Season with salt + pepper. Add the broccoli + garlic, stir to combine everything. Add the chicken back into the pan followed by the coconut milk + pesto. Turn the heat to medium/low + cover. Cook for 4-6 more minutes.

Remove from the heat + serve hot. Garnish with scallions.

Serve with wild rice, pasta or on its own.