diabetic chicken cutlets with pesto cream sauce

How To Make diabetic chicken cutlets with pesto cream sauce

• 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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