The reviews helped me to tweak this recipe to make it really zing. I used skinless, boneless thighs instead of breasts so that the chicken had more flavor and moisture. When cooking, I started out by browning the mushrooms to give them added flavor. Then I tossed them into a bowl with the chopped garlic, peppers, and artichokes and added them altogether with the chicken after it had browned for five minutes. Later, I added 1/2 cup of dry white wine and half the pesto to the simmering vegetables. It turned out very well!
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The reviews helped me to tweak this recipe to make it really zing. I used skinless, boneless...