Diabetic Chicken Cutlets with Pesto Cream Sauce

Diabetic Chicken Cutlets With Pesto Cream Sauce Recipe

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Paul Bushay


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!

☆☆☆☆☆ 0 votes
20 Min
20 Min
Stove Top


1 1/2 lb
boneless chicken (breasts or thighs, your choice)
2 Tbsp
sour cream
2 Tbsp
dijon mustard
2 Tbsp
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


  • 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.

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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