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  • 2 tbsp virgin olive oil
  • 4 skinless chicken breasts
  • 200ml dry white wine
  • 300ml double cream
  • 3 tbsp pesto sauce

    Method

    • step 1

      Heat the oil and brown the chicken 2 or 3 minutes each side. Turn the heat down and saute the chicken for 20 minutes until cooked.
    • step 2

      Remove to a dish to keep warm and rest. Deglaze the pan with the wine and then reduce by half before adding the cream and pesto sauce. Bring back to a gentle boil stirring. Check the seasoning.
    • step 3

      Arrange the chicken on warm plates and spoon over the sauce.
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