In a large skillet, cook chicken in oil until
browned and cooked through, about 4 minutes.
Remove chicken from skillet and keep warm.
In same skillet, melt butter; stir in flour and
cook until bubbly.
Add broth slowly to flour mixture stirring
constantly to avoid having clumps form. Add milk
and cook stirring constantly until mixture
thickens.
Stir in pesto, lemon juice and pepper.
Return chicken to skillet; heat.
Serve over pasta and sprinkle with grated cheese
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