-Boneless -Skinless Chicken Breast -Salt -Pepper -Olive Oil
-Garlic -Grape Tomatoes -Heavy Cream -Pesto
Fillet boneless, skinless chicken breasts into thinner pieces (or you can pound the chicken to an even thickness and then cut each piece in half horizontally). Season the chicken with a pinch of salt and pepper on both sides.
Heat a large skillet over medium. Once hot, add olive oil and swirl to coat the surface. Add the chicken breast and cook on each side until golden brown and cooked through. Remove the chicken to a clean plate.
Reduce the heat to medium-low, then add the remaining oil, grape tomatoes and garlic. Sauté the tomatoes and garlic in the skillet for a few minutes, or until the tomatoes begin to soften and lose their shape.
Add pesto and heavy cream to the skillet. Stir to combine. Allow the sauce to come up to a simmer. Taste the sauce and add salt or pepper if needed.
Add the chicken back to the skillet and coat it in the sauce. Simmer the chicken in the sauce for a few more minutes or until heated through.