diabetic chicken cutlets with pesto cream sauce
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!
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prep time
20 Min
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 1/2 pounds boneless chicken (breasts or thighs, your choice)
- 2 tablespoons sour cream
- 2 tablespoons dijon mustard
- 2 tablespoons pesto
- - sea salt and freshly ground black pepper to taste
- 2 tablespoons olive oil, extra virgin
- - flour (enough for dredging chicken)
How To Make diabetic chicken cutlets with pesto cream sauce
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Step 1Tenderize chicken breasts/thighs with wooden mallet
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Step 2Dredge tenderized chicken breasts/thighs in flour.
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Step 3Heat olive oil in a cast iron skillet
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Step 4Fry breasts/thighs on medium to high heat for about 6 to 8 minutes per side.
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Step 5Remove breasts/thighs from pan and set aside.
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Step 6Pour oil from skillet, leaving just a little coating on pan.
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Step 7Add sour cream, Dijon mustard and pesto to the skillet. (Amounts of the above ingredients can be adjusted for taste.)
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Step 8Lower heat to medium and heat mixture, stirring constantly, until smooth and color is fairly consistent.
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Step 9Place breasts/thighs which you had set aside in the skillet with the sour cream and mustard mixture.
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Step 10Reduce heat to low and cook another 5 minutes.
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Step 11Serve with steamed broccoli, baked potato, and mild red wine.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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