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Creamy Pesto Chicken
All the flavors 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.
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Heat the olive oil in a skillet over medium heat, and cook the chicken for about 5 minutes, until lightly browned.Mix the garlic and sherry into the skillet.Cook and stir until all the has been reduced and the chicken is no longer pink and juices run clear.
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Mix the pine nuts into the skillet, 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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