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