CREAMY CHICKEN MUSHROOM PIZZA
The rich smoothness of French creamy mushroom chicken ,with a creamy pesto sauce ,along wth heart helping of tenderchicken breast wth mushroom,,
3 cloves garlic
1 large bunch Basil leaves (about 2 cups)
1/3 cup pine nuts
fresh ground, black pepper
1 cup extra virgin olive oil
1/2 cup Parmesan cheese
Peel and crush the garlic cloves.
Mince the basil leaves.
Blend garlic, basil, and 1/2 cup olive oil, and cheese in a food processor or blender. Use low speed and stop often to stir.
Gently blend in remainder of olive oil and the pine nuts.
Let sit for an hour before using.
Things You'll Need:
1 skinless chicken breast cut into strips or chunks
1 cup fresh mushrooms, cleaned and sliced
1 onion, sliced and separated into rings
1 Tbsp. olive oil
Pint heavy or light cream depending on preference (I use heavy cream)
Tbsp. corn starch (if needed)
Heat oil in large skillet.MARINADE CHICKEN WTH PEPPER AND SALT THEN COAT IN FLOUR. Add chicken and cook until browned and no longer pink on the inside. Remove and set on a plate. Keep warm.MAKE SLICE
To the same skillet, add onions and saute. When onions are cooked, slightly browned and limp, add mushrooms and saute together.
When mushrooms and onions are cooked and tender, return chicken to skillet and heat through. Add cream and bring to a simmer, stirring often to keep from burning and/or scalding.
Sauce shouldn't be too thick, but it shouldn't be runny, either. If you want a thicker sauce, add a little of the corn starch, a sprinkle at a time until you reach desired consistenCY
PLACE PIZZA DOUGH FIRST THEN SPREAD PESTO SAUCE THEN MASHROOM GRAVY THEN CHEESE AND BAKE