Balsamic Chicken with Pesto Gravy

I listened to a great talk online today and I would love to share it with you, but I don't have time to write my thoughts. I doubt I'll have any time to until next Sunday. Recipes are quick to post though, so I'll share this one that I found in a Rachel Ray cookbook from the library. So glad to find another fast recipe for the crazy weeknights. The pesto gravy is flavorful and delicious! It is in my recipe file to make again.

Balsamic Chicken with Pesto Gravy

2 chicken breasts
2 T. balsamic vinegar
2 T. extra-virgin olive oil
Salt and freshly ground black pepper
3 bunches arugula, thoroughly washed
Juice of 1/2 lemon
Parmigiano Reggiano shavings
2 T. butter
1 T. flour
1 1/2 c. chicken stock
1/3 c. heavy cream or half-and-half
1/4 c. homemade or store-bought pesto
Thin spaghetti pasta

Heat a large skillet over high heat with a little drizzle of EVOO. Drizzle the balsamic vinegar over top of chicken and season with a little salt and pepper.

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

While the chicken is cooking, combine the arugula/spinach, 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 sauté 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. Pour pesto gravy over the chicken and then top with the arugula/spinach. With a peeler shave some Parmigiano over the greens, season with a little salt and pepper and toss to coat.