Chicken Salad

* Chicken Breast, no skin, 2 breast, bone and skin removed (remove)
* balsamic vinegar, 2 tablespoon (remove)
* *Extra Light Olive Oil, 2 tbsp (remove)
* Salt, 1 dash (remove)
* Pepper, black, 1 dash (remove)
* Lettuce, red leaf (salad), 1 head (remove)
* Lemon juice, .5 cup (remove)
* Parmesan Cheese, grated, 1 tbsp (remove)
* Butter, unsalted, 2 tbsp (remove)
* *Whole Wheat Flour, 0.15 cup (remove)
* *College Inn Chicken Broth - 99% Fat Free, 1.5 cup (remove)
* Light Cream (coffee cream or table cream), .33 cup (remove)
* *Pesto Sauce, 0.25 cup (remove)

Heat EVVO on skillet put chicken btwn 2pcs plastic wrap, beat chicken a few times; take top off, drizzle balsamic vinegar, salt & pepper. Transfer chicken to hot saute pan, season side down, cook on each side for 2 mins. Combine argula w/1/2 lemon juice, olive oil & salt in bowl. Add butter to saute pan; melt. Add flour, cook for 1 min. Whisk in chicken stock & cream, bring to simmer. Remove from heat, add pesto to skillet, stir. Pour pesto over chicken then top with argula. Put parm cheese over top

Number of Servings: 6

Recipe submitted by SparkPeople user MAMAOF3KIDDIES.