#QuarantineCookbook: Easy Creamy Pesto Chicken

Even while stuck at home because of the quarantine, I’m still a busy working mom. The demands of my job often precludes me from spending too much time in the kitchen.

This means that I rarely get enough time to devote to discovery and exploration of culinary possibilities to expand my family’s menu beyond the usual staples or to make dishes and ingredients from scratch.

This is why I’m so glad that I have a jar of The Saucier Homemade Classic Pesto in my ref.

In case you’re wondering, a saucier, also known as the saute chef, prepares the sauces, stews and the hot hors d’oeuvres as well as sautes food to order.

With The Saucier’s homemade and preservatives-free sauces and dressings in my cooking arsenal, it’s like I have my own saucier right in my kitchen. Coming up with an extraordinary home-cooked meal is so much easier when half the work is already done.

For our dinner last night, I made a new fam favorite: Creamy Pesto Chicken. Check it out!

Ingredients:

Half-kilo of boneless chicken thigh fillets (I prefer chicken thighs to chicken breasts as these tend to be juicier and more flavorful. Fortunately, I can get a pack of boneless filleted thighs at Landers.)
Salt and pepper to taste
2 1/2 tbsp The Saucier Homemade Classic Pesto
2 cups cherry tomatoes
1 tbsp all-purpose flour
3 cloves of garlic, finely minced
1 cup evaporated milk
1/2 cup grated parmesan

Procedure:

Rub the chicken pieces with salt, pepper and pesto sauce.

Prepare the sauce by whisking together the flour, garlic, pesto sauce and evaporated milk. Season the mixture with salt and pepper and mix well.

Heat the olive oil in non-stick pan then fry the chicken pieces for up to five minutes on each side or until thoroughly cooked. Set aside.

In the same pan, cook the cherry tomatoes in medium to high heat for up to a minute or until they begin to soften.

Add the sauce mixture to the skillet and bring to a boil.

Place the cooked chicken back into the pan and cook for up to three minutes until heated through and well-coated by the sauce, then remove from heat.

Serve your Creamy Peato Chickeb with pasta, rice, or in my fam’s case, some sliced Ciabatta and Special Dip from Chef Jessie which really strengthened our meal’s Italian flair.

Once again, my foray into the kitchen has yielded a hit with the fam!

Try this recipe out and let me know how it goes!

For more details or to get your hands on The Saucier’s sauces and dressings, as well as its tasty Mushroom Burger, visit The Saucier on Facebook or call +63 2 76233600, +63 2 79015526 or +63 917 8870125.