Ingredients

• 1 pound chicken cutlets
• 0.25 teaspoon salt, divided
• 0.25 teaspoon ground pepper, divided
• 1 tablespoon extra-virgin olive oil
• 0.5 cup finely chopped red onion
• 0.5 cup dry white wine
• 0.5 cup heavy cream
• 0.25 cup pesto
• 1 medium plum tomato, chopped
• 2 tablespoons chopped basil

Directions

• 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.
• 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.

Nutrition