Chicken in Apricot Buffalo Cream

2 Tbsp. Olive Oil

8 Chicken Tenderloins

1 cup Cream

1/2 package sliced mushrooms

1 Tbsp. Sugar Free Apricot Preserves

1 Tbsp. Buffalo Wing Sauce

1 Tbsp. Pesto

1/3 cup Shredded Parmesan

Pour Olive Oil into skillet.  Cook chicken in skillet over medium heat add mushrooms when chicken is half done.  Break chicken into bite sized pieces with spatula.  Add preserves, wing sauce, and pesto.  Sprinkle with cheese. Add Cream and stir to combine.  Cook until mixture thickens slightly.

 

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