1. Cook up the chicken breasts. 2. For the sauce, add the garlic paste, pesto, schezuan and cream, mix and bring to a simmer. Add balsamic vinigarette. Add onions and mushrooms, let reduce until slightly thick. Add chicken breasts to mix, poke with fork and cook on both sides for approximately 2 minutes each. Serve chicken laid across mash with a side of vegetables and pour sauce over top. 3. The sauce should have a light to mustard colour yellow. It should be tangy, but not too spicy . If this is a problem add some more cream to combat spicyness. If it tastes bland, add more vinigarette. ---------------------------------------------------------------------------
Nutrition
Ingredients
