Serves 4
Directions
- 1Slice each chicken breast horizontally through the center to create 4 even-sized cutlets.
- 2Combine flour, garlic powder, salt, and pepper in a shallow dish.
- 3Coat each chicken cutlet in the seasoned flour.
- 4Add olive oil and butter to a large pan over medium-high heat.
- 5Once butter has melted, add the chicken to the pan and fry both sides until golden and cooked through.
- 6Remove the cooked chicken from the pan and set aside on a plate.
- 7Lower the heat to medium and fry the finely diced shallots in the excess fat until soft and golden.
- 8Stir in chicken stock, cream, and parmesan into the pan.
- 9Simmer the sauce for a couple of minutes until it thickens.
- 10Add halved cherry tomatoes to the sauce and simmer for another couple of minutes until they begin to soften.
- 11Turn the heat to low and swiftly stir in the pesto until it completely blends into the sauce.
- 12Stir in any resting juices from the chicken into the sauce.
- 13Add the chicken back into the pan and coat it thoroughly in the sauce.
- 14Serve the creamy pesto chicken.
Ingredients
- 2 250g/9oz Chicken Breasts
- 35 g Plain Flour
- 1 tsp Salt
- 1 tsp Garlic Powder
- 0.5 tsp Black Pepper
- 1 tbsp Olive Oil
- 1 tbsp Butter
- 2 Shallots
- 160 ml Double/Heavy Cream
- 80 ml Chicken Stock
- 20 g Freshly Grated Parmesan
- 200 g Cherry Tomatoes
- 0.5 cup Pesto
Equipment
pantongsspatulaplatebowl
Tips
- Serve with crusty bread, potatoes, rice or pasta.
- Adjust seasoning with salt and pepper if needed.
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