Tuesday, July 12, 2011

Chicken Cutlets with Pesto Cream Sauce

After making homemade pesto I had to locate a recipe to use it in. We eat a great deal of chicken at our house so of course I also needed to find a great chicken recipe. I searched the Internet and found a great sounding recipe to try. This recipe was really easy and very tasty, perfect for home made pesto.

1 1/2 lbs. - Chicken Breast Cutlets
3 Tsp. - Sour Cream
1 Tbs. - Dijon Mustard
3 Tbs. - Pesto
2 Tbs. - EVOO
Flour (for dredging)
Salt & Pepper to taste

Tenderize cutlets with a mallet. Dredge them in flour seasoned with salt & pepper. Heat oil in frying pan, and then fry cutlets on medium high heat for about 6-8 minutes per side. Remove chicken from the pan and set aside in the oven to stay warm. Pour off a little of the oil and add the sour cream, Dijon mustard and pesto to the pan. Lower the heat to medium and gently cook the mixture until smooth and creamy. Serve the cutlets alongside some roasted garlic and olive oil couscous and ladle some sauce down over the cutlets.

Click here for Printable Recipe...


HomeBakedGoodness said...

The picture looks fabulous! I still haven't made a pesto, but I keep meaning to get around to it. What a great way to incorporate it in a recipe.

The Japanese Redneck said...

That looks good. We eat chicken...but not as much as beef and pork.

I need a few good recipes to mix it up cause I end up fixing chicken the same way.

Sounds delicious.

Dunkin Cooking the Semi-Homemade Way


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We create a meal with some pre-made items then add our own twist to it. Some are family recipes some are whatever we throw together.