Even though it's creamy this 30 minute meal is a healthy choice, using chicken breasts and only 10% cream rather than heavy cream. And fresh parsley on the plate would have gone a long way to making this look more appetizing!
4 boneless, skinless chicken breasts
1/2 tsp salt
1/4 tsp pepper
2 tbsps pesto (store bought or homemade)
2 tbsps vegetable oil
Sauce:
2 tbsps butter
1/2 cup sliced onions
2 tsps minced garlic
3/4 cup 10% cream
2 tbsps pesto
1/2 bell pepper, thinly sliced
salt and pepper to taste
If you'd like to make an easy homemade pesto here's the link to my Parsley and Walnut Pesto recipe:
Either slice or use a meat mallet to even out the thickness of the chicken. Then season the cutlets with salt, pepper and 2 tablespoons of pesto. Set aside 5 minutes.
Heat vegetable oil to medium high in a large skillet and cook the chicken until golden, about 5 minutes per side or until internal temperature of 165°F is reached. Remove to a plate.
For the sauce, using the same skillet, add butter then onion slices and cook until the onion is softened. Add the garlic for 1 minute. Whisk cream and pesto in and simmer to thicken, about 2-3 minutes. Add bell pepper and cook until tender. Salt and pepper to taste.
Return the chicken to the skillet and turn to coat. Heat through and it's ready to serve.
I suppose red bell pepper would have given this plate a pop of colour... oh well, next time. It tasted good and that's what counts!
Adapted from: aheadofthyme.com
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