New Meal... Balsamic Chicken with Pesto Gravy

Before I give you this awesome recipe, I thought I would give you an update. I have been super busy with work and Jesse has been super busy with internship stuff. He is sending out a few applications on Wednesday. That means he needs to finish and revise his essays, cover letters and vita. Then he needs to assemble all this and put his blessings on it and put in the mail!! I will try to post on Wednesday what sites and where these applications went. I don't want to distract him... he is working very hard on it right now!!!

A couple of us girls had to get out and let our husbands work on their applications so we went to the movies on Friday. We saw Flicka!! All I can say is bring your box of kleenex. Yes I mean box!!! I cried during the entire movie... it was so good!! All 3 of us were crying!! It was a very good movie!! Put it on your list.

I tried a new recipe tonight and it was awesome!! So awesome that I thought I would share it with you. Do you want to know the best part? It is quick and easy!!!

(This recipe is from www.rachaelrayshow.com)

Balsamic Chicken with Pesto Gravy & Bitter Greens
2 Chicken Breasts
2 Tablespoons Balsamic Vinegar
2 Tablespoons extra-virgin olive oil (EVOO)
Salt and freshly ground black pepper
3 bunches arugula, thoroughly washed
Juice of 1/2 lemon
Parmigiano Regiano shavings
2 Tablespoons butter
1 Tablespoon all-purpose flour
1 1/2 cups chicken stock
1/3 cup heavy cream or half-and-half
1/4 cup homemade or store-bought pesto

Heat a large skillet over high heat with a little drizzle of EVOO. Place chicken breasts between two pieces of plastic wrap. Using the bottom of a heavy pot or small saute pan, give each chicken breast a good smack to make them even thinner. Peel back the top layer of plastic wrap and drizzle the balsamic vinegar over top and season with a little salt and pepper.

Transfer the chicken to the hot saute pan, seasoned-side down, and cook on each side for about 2 minutes.

While the chicken is cooking, combine the arugula, with the juice of half a lemon a drizzle of EVOO and a little bit of salt in a bowl. Remove chicken from the skillet and reserve on a plate while you make the sauce.

To the saute pan add butter and melt. Add flour and cook for about a minute or so. Whisk in chicken stock and cream and bring up to a simmer to thicken. Remove from heat and add the pesto to the skillet. Stir to combine. Divide the arugula onto individual plates, place one chicken breast on top of the arugual and pour pesto gravy over the chicken. With a peeler shave some Parmigiano over the greens, season with salt and pepper.

I have a few tips for you. So, I have no idea what arugula is... I assumed lettuce. In place of the arugula I used handfuls of lettuce. I also don't have Parmigiano Reggiano... I used just the Kraft brand Parmesan in the shaker (The kind you use for spaghetti or pizza).

I use store bought Pesto. And for my family members that only have one grocery store to shop at... you would find this by the specialty cheeses (blue cheese crumbles or by the salsa that must be Refrigerated.) Maybe by your produce?!!!? Gosh, I hope you can find it. Because this recipe is so worth it!! (I don't recommend buying the dry packet of pesto.)

Oh, and we had lots of the pesto gravy left over so I froze it for next time!!

That's all for now. I'll try to come back on Wednesday and let you know where those applications went.