Chicken in parsley pesto broth

Vegetarian matzo ball soup

Makes 4 servings

These chicken breasts are partnered with an aromatic broth and vegetables. Although this dish isn’t a soup, serve it in shallow bowls for an artful presentation. To make the rustic meal more substantial, I usually include a small mound of rice in the bowl.

For the chicken

1 tablespoon olive oil
16 ounces skinless, boneless chicken breasts
Dash of salt and pepper

For the pesto

½ cup fresh flat-leaf parsley sprigs
¼ cup coarsely chopped fresh chives
¼ cup fresh thyme leaves
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
2 teaspoons minced garlic
¼ teaspoon salt, or to taste

To complete the recipe

1 (14-ounce) can reduced-sodium chicken broth
½ cup frozen corn kernels
½ cup frozen baby peas
Salt and pepper to taste
Freshly ground pepper for garnish

Heat the oil in a large saute pan over medium-high heat. Add the chicken; cook for 4 minutes per side or until lightly browned and almost cooked. Lightly sprinkle with salt and pepper.

Meanwhile, combine the pesto ingredients in a blender and puree until nearly smooth. Stir in the chicken broth.

Pour the pesto-broth mixture over the chicken. Add the corn and peas. Season with salt and pepper. Increase the heat to high and bring the liquid to a boil.

To serve, cut the chicken breasts into ½-inch slices and transfer to shallow bowls. Ladle the broth and vegetables over the chicken. Garnish with pepper.