Chicken Cutlets in Creamy Wine Pesto Sauce
Chicken Cutlets in Creamy Wine Pesto Sauce
Chicken Cutlets in Creamy Wine Pesto Sauce is a delicious and easy weeknight dinner. Such a simple meal to throw together when I use my already made chicken cutlets. We love this dish.
Chicken Cutlets in Creamy Wine Pesto Sauce is so simple because it starts with chicken cutlets that I already have made and are frozen. I always make extra chicken cutlets since I am already frying (sometimes I bake them also). But I figure I am already making them so I might as well make extra for nights that I don’t feel like making a big deal of cooking. so I freeze them in batches like this.
This simple dinner requires just a few simple ingredients and very little work. aren’t those the best types of meals? They are in my book!
In some olive oil reheat the defrosted chicken cutlets. When they are done place in a plate and cover with foil to keep warm. Add some chicken broth and pesto. You can add your own homemade pesto or store bought pesto. I make pesto and freeze it. But there are many good pesto sauces in the produce section of the market also.
PIN IT!!
Let that come to a boil then add the white wine. Let that simmer for 5 minutes or so then add the heavy whipping cream.
Stir and let the sauce cook down a bit. Add 1 tsp butter and let butter melt. The sauce will remain fairly thin.
Pour the sauce over the chicken cutlets and serve with your favorite vegetable or pasta.
A crusty french bread goes well with this also. The sauce is so yummy!
Make this delicious chicken dinner for your family tonight!
OTHER DINNER RECIPES YOU MIGHT LIKE:
Hearty Beef Stew
Creamy Chicken Spaghetti
Slow Cooker Macaroni and Cheese
Chicken Cutlets in Creamy Wine Pesto Sauce
Ingredients
- 6 chicken cutlet already made
- 1 ½ tbsp olive oil
- 1/2-3/4 cup chicken broth
- ½ tsp garlic powder
- ½ tsp onion powder
- 2 tbsp pesto homemade or store bought
- ½ cup white wine
- ½ cup heavy whipping cream
- 1 tbsp butter
- salt and pepper to taste
Instructions
- Add olive oil to skillet. When oil is hot enough add chicken cutlet and cook about 2-3 minutes on each side to heat through. Remove to plate an cover with foil to keep warm.Add chicken broth, garlic and onion powder, pesto and let come to a boil.Add wine and let simmer about 5 minutes. Then add heavy whipping cream. Let cook about 5 minutes on medium low heat then add butter. Add salt and pepper to taste. Pour sauce over chicken and serve right away.
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