Diabetic Chicken Cutlets With Pesto Cream Sauce Recipe

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Diabetic Chicken Cutlets with Pesto Cream Sauce

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)


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.

About this Recipe

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