Source: https://www.reddit.com/r/ketorecipes/comments/naekw4/creamy_walnut_pesto_chicken_and_mushroom_skillet/

You will notice the original recipe calls for marinara, which I will not be using, nor will I include walnuts, because I forgot to buy them. 🙂

I also did not make fresh pesto b/c who does that. I just bought some from the store. Seasoned the chicken with salt, pepper, & smoked paprika.

Also, I got home at 7:20, started cooking after feeding kitties – it is currently 8:50, still not done. I drastically underestimated how long this would take!

To make the pesto, blend 2 cups basil, 1/4 cup walnuts, 3 cloves garlic, 1/4 cup Parmesan and 1/2 tsp fresh pepper. Slowly trickle in 1/4 cup extra virgin olive oil.

Blend equal measures of thyme, marjoram, sage and tarragon

Sprinkle 2 butterflied and pounded thin chicken breasts with salt to taste, pinches of pepper, and half a tsp of the herb blend.

Melt oil and butter on medium heat. Cook your chicken breasts. If they’re thin like mine were, they’ll cook in 2 minutes per side. You don’t want the chicken to get browned.

Remove chicken from pan, add 2 tbsp chopped garlic and 200g sliced mushrooms. Cook till the mushrooms are dry, then add salt to taste, and 1/4 tsp of herb blend. Add 1/4 cup chicken stock, 1/2 cup full cream, and 1/4 cup of your pesto. More if you desire a stronger pesto flavour. Add 1/4 cup mozzarella and 4 tbsp Parmesan. Raise the heat until everything’s blended and bubbling. Slice your chicken breasts widthwise, add to pan, mix well. Take three tablespoons of marinara and sprinkle across the dish. Cover the pan and cook on low for 5 minutes. (I omitted the last step and added my sauce after the cooking but it was too tart. You can also sub for sundried or fresh tomatoes.)

I know the tomatoes are supposed to provide some acid to cut the richness of the pesto cream sauce, but fuck that, because the sauce is delicious.