Ingredients
Arugula
Salt & pepper
2 Tbsp Olive oil
1/2 Lemon
4 Thin chicken breasts
1 tbsp of flour
2 Tbsp Butter
1/4 Cup of store bought Pesto sauce
1 1/2 CupsBeef broth
1/3 Cup heavy cream
shredded reggiano cheese
Preparation
Make salad. Pound chicken and season with salt & pepper and drizzle balsamic vinegar on top. Fry in a skillet with olive oil 2 minutes on each side. Remove from pan. Add flour and butter and whisk together. Then add chicken broth, heavy cream and pesto. Cook until thick and pour over chicken. Then grate some fresh Reggiano cheese over chicken.
