Chicken Cutlets with Asparagus and Pesto Cream Sauce

by Katie Johnstonbaugh
(Serves 4)

4 boneless skinless chicken breasts
salt & pepper to taste
1 T. olive oil
1 bundle asparagus (about 15 stalks)
1/2 c. cream or half-n-half (can use fat free)
1/2 c. pesto

Butterfuly, pound out and season each chicken breast with salt and pepper.  Place in oil in large frying pan.  Cook 3 minutes per side or until nicely browned over medium high heat.  Remove to platter.   Cut asparagus into bite size pieces, after removing tough stem ends.  Toss into frying pan and stir-fry about 3 or 4 minutes.  Add cream and pesto, stir to combine.  Add chicken back into pan.  Spoon sauce and asparagus over top.  Spoon servings onto plates.  Enjoy!

Katie Johnstonbaugh
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