Created on October 17th, 2006
Heat a large skillet over medium high – high heat. Drizzle pan with olive oil.
Place chicken breasts between 2 pieces of plastic wrap. Using bottom of small pan, flatten chicken breasts to make thinner. Unwrap plastic wrap and drizzle top side of each chicken breast with balsamic vinegar and season with salt and pepper.
Place chicken in hot pan, seasoned side down and cook on each side for about 2 minutes.
Remove chicken from pan and set aside on plate.
Add 2 TB butter to pan and melt. Add flour and cook for about 1 minute. Whisk in chicken stock and cream, cook on medium heat till thickens. (If needed add 1TB cornstarch to 2 TB chicken broth – add to gravy mixture to thicken)
Remove from heat, add the pesto and combine well.
Pour pesto gravy over chicken, top with parmesan cheese and serve with salad. Enjoy!