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Serve these creamy pesto chicken cutlets over your favorite pasta or zucchini noodles. This easy dinner recipe is sure to become a new family favorite.

Source: EatingWell.com, February 2020

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Read the full recipe after the video.

Recipe Summary

active:
20 mins
total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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

1 cutlet & 1/4 cup sauce each
371 calories; protein 27.7g; carbohydrates 5.7g; dietary fiber 1g; sugars 3.1g; fat 23.7g; saturated fat 9.2g; cholesterol 116.7mg; vitamin a iu 1077.1IU; vitamin c 6.1mg; folate 25.2mcg; calcium 65.3mg; iron 0.9mg; magnesium 50.1mg; potassium 567.3mg; sodium 360.6mg; thiamin 0.2mg.
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