Diabetic Chicken Cutlets with Pesto Cream Sauce
boneless chicken (breasts or thighs, your choice)
sea salt and freshly ground black pepper to taste
olive oil, extra virgin
flour (enough for dredging chicken)
1Tenderize chicken breasts/thighs with wooden mallet
2Dredge tenderized chicken breasts/thighs in flour.
3Heat olive oil in a cast iron skillet
4Fry breasts/thighs on medium to high heat for about 6 to 8 minutes per side.
5Remove breasts/thighs from pan and set aside.
6Pour oil from skillet, leaving just a little coating on pan.
7Add sour cream, Dijon mustard and pesto to the skillet. (Amounts of the above ingredients can be adjusted for taste.)
8Lower heat to medium and heat mixture, stirring constantly, until smooth and color is fairly consistent.
9Place breasts/thighs which you had set aside in the skillet with the sour cream and mustard mixture.
10Reduce heat to low and cook another 5 minutes.
11Serve with steamed broccoli, baked potato, and mild red wine.