EASY Creamy Basil Pesto Parmesan CHICKEN with Mashed turnips & Wilted Cress

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and adds a cheesy flavor.

pine nuts

🥗Healthier: walnuts

💰Cheaper: almonds

Walnuts and almonds are more affordable alternatives to pine nuts.

Peel the turnips and cut them into cubes.

Place the cubed turnips in a pot with a little salt and cover with water to boil until soft.

While the turnips are boiling, prepare the watercress by removing the woody stems and placing the leaves in a bowl.

Season the chicken breasts with salt, pepper, and Italian herbs on both sides.

Heat a pan with olive oil and butter until warm.

Place the chicken breasts skin side down in the pan and season the top side with salt and pepper.

Cook the chicken for about 80-85% of the way through, turning it as needed for even cooking.

Once the chicken is nearly cooked, transfer it to a tray and cover with foil to keep warm.

In the same pan, remove any burnt herbs and add ¾ to 1 cup of cream, followed by a couple of tablespoons of basil pesto.

Stir in parmesan cheese until dissolved and the sauce thickens to your liking.

Return the chicken to the pan with the sauce to coat it.

Drain the boiled turnips and mash them with a little butter, cream, salt, and pepper until smooth.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens