Chicken in Creamy Pesto Sauce

    30 minutes

    All the flavours of Italian pesto (fresh basil, pine nuts, Parmesan and garlic) in a simple creamy sauce. Also works well with thinly sliced pork tenderloin. Add a splash of milk or cream for a slightly thinner sauce. Serve over rice or pasta with extra Parmesan cheese to sprinkle on top.

    39 people made this

    Serves: 4 

    • 1 tablespoon extra virgin olive oil
    • 4 skinless, boneless chicken breast halves - cut into strips
    • 4 large cloves garlic, sliced
    • 3 1/2 tablespoons (70ml) sherry
    • 1/4 cup (30g) pine nuts
    • 1/2 cup chopped fresh basil
    • 1 (250g) container light sour cream
    • 3 tablespoons grated Parmesan cheese
    • 1 pinch ground black pepper to taste

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

    1. Heat the olive oil in a frypan over medium heat and cook the chicken for about 5 minutes, until lightly browned. Mix the garlic and sherry into the frypan. 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 frypan and cook 2 to 3 minutes over medium heat. Reduce the heat to low and mix in the basil, sour cream, Parmesan cheese 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 USA and 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 USA and 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 USA and Canada)