Minute Chicken Cutlets with Creamy Pesto Sauce | Dapur Sinolin

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

Ingredients

• 1 pound chicken cutlets
• ¼ teaspoon salt, divided
• ¼ teaspoon ground pepper, divided
• 1 tablespoon Sinolin cooking oil
• ½ cup finely chopped red onion
• ½ cup dry white wine
• ½ cup heavy cream
• ¼ cup pesto
• 1 medium plum tomato, chopped
• 2 tablespoons chopped basil

Directions

1. 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.
2. 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 of 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.

Minute Chicken Cutlets with Creamy Pesto Sauce

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

Ingredients

• 1 pound chicken cutlets
• ¼ teaspoon salt, divided
• ¼ teaspoon ground pepper, divided
• 1 tablespoon Sinolin cooking oil
• ½ cup finely chopped red onion
• ½ cup dry white wine
• ½ cup heavy cream
• ¼ cup pesto
• 1 medium plum tomato, chopped
• 2 tablespoons chopped basil

Directions

1. 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.
2. 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 of 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.