Chicken with Pesto Cream
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 770
- Total Fat
- 55
- Saturated Fat
- 25
- Carbohydrates
- 14
- Dietary Fiber
- 4
- Sugar
- 5
- Protein
- 56
- Cholesterol
- 237
- Sodium
- 1174
- Total: 35 min
- Active: 35 min
Ingredients
1 cup fresh basil leaves
1 cup grated Parmesan cheese
3 tablespoons pine nuts
4 cloves garlic, sliced
1/3 cup extra-virgin olive oil, for pesto, plus 2 tablespoons, for chicken
4 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
4 tablespoons salted butter
1 small red onion, sliced
2 bunches rainbow chard, leaves torn, thick, bottom half of stalks discarded
1 lemon, juiced
1 1/2 cups heavy cream
1 cup mixed yellow and red cherry tomatoes, halved
Directions
- In the bowl of a food processor fitted with a metal blade, add the basil, Parmesan, pine nuts, half of the garlic, salt and black pepper and pulse to combine. With the food processor running, drizzle in the 1/3 cup olive oil until the sauce comes together and is smooth. Set aside.
- Slice the chicken breast in half horizontally so you have 8 thinner cutlets. Sprinkle both sides of each cutlet with salt and pepper.
- Heat 1 tablespoon each butter and olive oil in a large cast iron skillet over medium-high heat. Add half of the cutlets and cook through, 3 to 4 minutes per side. Remove to a plate. Repeat with the remaining cutlets.
- Reduce the heat to medium and add the remaining 3 tablespoons butter and 1 tablespoon olive oil along with the red onion and remaining sliced garlic. Cook, stirring frequently, 1 to 2 minutes. Add the rainbow chard and cook, stirring, until lightly wilted, about 1 minute. Add the lemon juice and stir for an additional 30 seconds. Remove to a plate.
- Without cleaning the skillet, add the cream and heat for 1 minute. Stir in about a third of a cup of the pesto and return the chicken to the pan. Bring to a simmer and allow to thicken, 1 to 2 minutes. (Refrigerate the remaining pesto in an air tight container for up to 5 days.)
- Make a bed of rainbow chard on a large platter. Top with the chicken cutlets and drizzle the sauce over the top. Sprinkle with the tomatoes and serve.