Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 eaches | Breasts, chicken, halves, broiler/fryer, boned, skinned |
| 3 tablespoons | Pesto, prepared |
| 1 cup | Broth, chicken |
| \N \N | Spray, vegetable, cooking |
| ¼ cup | Vinegar, balsamic |
| ½ cup | Mushrooms, shitake, chopped * |
| ⅓ cup | Onion, chopped |
| ⅛ teaspoon | Garlic salt |
| ⅛ teaspoon | Pepper |
| ¼ cup | Pepper, red, roasted, julienned |
| 3 tablespoons | Olives, black, sliced |
| 1 tablespoon | Cilantro, chopped |
* Plain mushrooms can be substituted for the rarer shitake mushrooms.
On a hard surface with a meat mallet or similar flattening utensil, pound the chicken to a ¼-inch thickness.
Spread pesto on each side of the chicken breasts.
Spray a large non-stick frypan with vegetable cooking spray (PAM, as an example) and heat quickly on high until pan is very hot.
Reduce the heat to medium and add the chicken, searing 3 - 4 minutes or until lightly brown on both sides.
Remove the chicken, set aside.
To the drippings in the pan, add the broth, vinegar, mushrooms, and onion. Cook for 1 minute, stirring to loosen the brown bits from the bottom of the pan.
Add the browned chicken, turning to coat. Cook 2 to 3 minutes or until chicken is fork tender.
Season with salt and pepper. Garnish with red pepper, olives, and cilantro.
Cook: Gloria Piantek, Plainsboro, New Jersey Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622 From: Rob Stewart Date: 09-08-94