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Chicken Cutlets with Creamy Pesto Sauce
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Brief Description
Quick 20-minute dish made with chicken cutlets and tomatoes in a creamy pesto sauce; serve over zucchini noodles or pasta.
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Main Ingredient
chicken
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Category: Poultry
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Cuisine: American
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Prep Time: 15 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Optional: Add some sliced mushrooms and saute with the onion and garlic, if desired.
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Posted By: mcarr
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Posted On: Mar 20, 2021
Number of Servings:
Ingredients:
- 1 pounds - chicken cutlets
- 1/4 teaspoons - salt divided
- 1/4 teaspoons - ground pepper divided
- 1 tablespoons - olive oil
- 1/2 cups - finely chopped red or yellow onion
- 1 cloves - garlic minced
- 3/4 cups - dry white wine OR chicken broth
- 3/4 cups - heavy cream
- 1/4 cups - pesto
- 1 - medium plum tomato chopped
- 2 tablespoons - chopped basil for garnish
- - cooked pasta, brown rice or zucchini noodles optional, for serving with
Directions:
Sprinkle chicken with 1/8 teaspoon each of salt and pepper and your favorite Italian or savory seasoning. If serving with pasta, rice or zucchini noodles, start that cooking while chicken is cooking.
Heat oil in a large skillet over medium-high heat. Add the chicken and cook, turning once, until browned and cooked through, about 3-4 minutes on each side. Transfer to a plate and set aside.
Add onion and garlic to the pan. Cook, stirring, for 1 minute. Increase heat to high and add wine or broth, cooking and scraping up any browned bits until the liquid is mostly evaporated, about 2 minutes.
Reduce heat to medium and stir in cream, any accumulated juices from the chicken and the remaining salt and pepper; simmer for 2 minutes. Stir in pesto and tomatoes, then return the chicken to the pan. Turn to coat and cook until warmed through, about 2 minutes more.
Divide the chicken and sauce among 4 plates - over pasta, rice or zucchini noodles, if desired. Sprinkle with basil.
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