Diabetic Chicken Cutlets with Pesto Cream Sauce

Diabetic Chicken Cutlets With Pesto Cream Sauce Recipe

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Paul Bushay

By
@chefbunyan

I made this dish for the 2nd time last night, this isn't one of my creations, so I can't claim it as a Bunyan's recipe, but it is absolutely delicious!

Rating:

☆☆☆☆☆ 0 votes

Serves:
4
Prep:
20 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

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  • 1 1/2 lb
    boneless chicken (breasts or thighs, your choice)
  • 2 Tbsp
    sour cream
  • 2 Tbsp
    dijon mustard
  • 2 Tbsp
    pesto
  • ·
    sea salt and freshly ground black pepper to taste
  • 2 Tbsp
    olive oil, extra virgin
  • ·
    flour (enough for dredging chicken)

How to Make Diabetic Chicken Cutlets with Pesto Cream Sauce

Step-by-Step

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

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About Diabetic Chicken Cutlets with Pesto Cream Sauce

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Diabetic
Other Tag: Quick & Easy




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