Cook the chicken any way you like. (I sautéed the breasts in frying pan, then lowered the heat, covered and cooked about 10 minutes until no longer pink inside).
Sauce: in large skillet bring broth and seasonings to boil. Let cook until about 1/2 volume. Stir in cream, and again cook down until about 1/2. Whisk in prepared pesto and Parmesan.
Serve over chicken.
Sauce makes enough for 5 chicken breasts @ 2 carbs
