Ingredients
Ingredient Checklist
1 pound chicken cutlets
¼ teaspoon salt, divided
¼ teaspoon ground pepper, divided
1 tablespoon extra-virgin olive oil
½ cup finely chopped red onion
½ cup dry white wine
½ cup heavy cream
¼ cup pesto
1 medium plum tomato, chopped
2 tablespoons chopped basil
Directions Instructions Checklist
Step 1
Sprinkle chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Heat oil in a large skillet over medium-high heat. Add the chicken and cook, turning once, until browned and cooked through, about 6 minutes. Transfer to a plate.
Step 2
Add onion to the pan. Cook, stirring, for 1 minute. Increase heat to high and add wine. Cook, scraping up any browned bits, until the liquid is mostly evaporated, about 2 minutes. Reduce heat to medium and stir in cream, any accumulated juices from the chicken and the remaining 1/8 teaspoon each salt and pepper; simmer for 2 minutes. Stir in pesto and tomatoes, then return the chicken to the pan. Turn to coat; cook until warmed through, about 1 minute. Divide the chicken and sauce among 4 plates. Sprinkle with basil How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 Lbs our first week and 2-5 Lbs every week after. Visit us at at dietaefectiva. C.G
