Serve these quick chicken cutlets with creamy pesto sauce over your favorite pasta or zucchini noodles. This easy dinner recipe is sure to become a new family favorite. Source:, February 2020

Carolyn Casner


Ingredient Checklist


Instructions Checklist
  • Sprinkle chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Heat oil in a large skillet over medium-high heat. Add the chicken and cook, turning once, until browned and cooked through, about 6 minutes. Transfer to a plate.

  • Add onion to the pan. Cook, stirring, for 1 minute. Increase heat to high and add wine. Cook, 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 1/8 teaspoon each salt and pepper; simmer for 2 minutes. Stir in pesto and tomatoes, then return the chicken to the pan. Turn to coat; cook until warmed through, about 1 minute. Divide the chicken and sauce among 4 plates. Sprinkle with basil.

Nutrition Facts

371 calories; 23.7 g total fat; 9.2 g saturated fat; 117 mg cholesterol; 361 mg sodium. 567 mg potassium; 5.7 g carbohydrates; 1 g fiber; 3 g sugar; 27.7 g protein; 1077 IU vitamin a iu; 6 mg vitamin c; 25 mcg folate; 65 mg calcium; 1 mg iron; 50 mg magnesium;