Chicken Cutlets with Pesto Cream Sauce

Chicken Cutlets with Pesto Cream Sauce

  • Prep: 5 min
  • Cook Time: 25 min
  • Total: 30 min
  • Serving: 4 Servings

Serve these chicken cutlets smothered in a creamy pesto-based sauce accompanied with a side of steamed green beans and a glass of American Sauvignon Blanc.


  • 1-1/2 pounds chicken boneless breasts, pounded thin
  • 2 tablespoons sour cream, or to taste
  • 2 tablespoons Dijon mustard, or to taste
  • 2 tablespoons pesto, or to taste
  • Salt and fresh pepper
  • 2 tablespoons olive oil
  • 1/2 sliced mushrooms
  • flour


  1. Place some flour into a shallow bowl.
  2. Sprinkle the chicken cutlets with a few pinches of salt and pepper, and then dredge in the flour to coat.
  3. Coat the bottom of a large frying pan with the olive oil and then set over medium-high heat. Cook the cutlets for 8 minutes on each side and then remove and transfer to a plate.
  4. Add the sour cream, mustard, mushrooms and pesto to the pan and cook over medium heat for 3 while stirring frequently.
  5. Place the cutlets back into the pan and cook over low heat for 6 minutes. Serve immediately.

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