Chicken with Pesto-Mushroom Cream Sauce

Combining store-bought pesto with cream, chicken broth, and a little lemon juice is an easy way to make a luxurious silky and flavorful sauce in minutes, and the addition of mushrooms lends an earthy depth to the meal. Fresh or refrigerated pesto rather than the jarred variety is best in this recipe. Serve with rice and/or a green salad.

1 1/2 pounds boneless, skinless chicken breasts
3 tablespoons vegetable oil
10 ounces white mushrooms, sliced thin
6 garlic cloves, minced
1 cup heavy cream
1/2 cup low-sodium chicken broth
1/4 cup basil pesto
2 tablespoons lemon juice

Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 3 minutes per side. Transfer to plate and tent with foil.

Add remaining oil to skill and cook mushrooms until brown, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add cream, broth, and chicken to skillet, scraping up any browned bits, and bring to boil. Reduce heat to low, cover, and simmer until chicken is cooked through, about 15 minutes.

Transfer chicken to serving platter and tent with foil. Return skillet to high heat and simmer until sauce is thickened, about 5 minutes. Off heat, stir in pesto and lemon juice and season with salt and pepper. Pour sauce over chicken and serve.