Chicken With Basil Cream

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)