Ingredients:

  • 1.5 lbs chicken breast, sliced horizontally into 4 thin cutlets
  • 2 tbsp all-purpose flour
  • 1 tsp garlic powder
  • ½ tsp salt
  • ½ tsp cracked black pepper
  • 2 tbsp extra virgin olive oil
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • ½ cup basil pesto
  • ½ cup heavy cream
  • ¼ cup freshly grated Parmesan cheese
  • 1 tsp fresh lemon juice
  • 1 tbsp fresh basil, chiffonade
  • 1 tbsp toasted pine nuts

Instructions:

  1. Slice each chicken breast horizontally through the center to create two thin cutlets. In a shallow dish, whisk together the flour, garlic powder, salt, and pepper. Dredge each cutlet in the mixture, shaking off any excess.
  2. Heat olive oil in a 12-inch skillet over medium-high heat until it shimmers. Sear the cutlets for 3–4 minutes per side until a mahogany-colored crust forms and the internal temperature reaches 155°F (68°C). Remove the chicken to a plate.
  3. Reduce heat to medium. Melt the butter in the same pan, scraping up the brown bits. Add minced garlic and sauté for 30 seconds. Stir in the basil pesto and heavy cream, whisking constantly until the sauce begins to bubble and thicken.
  4. Stir in the Parmesan cheese and lemon juice until the sauce is smooth and glossy. Return the chicken cutlets to the pan, spooning the sauce over them. Simmer for 1–2 minutes until the chicken reaches an internal temperature of 165°F (74°C). Garnish with fresh basil and pine nuts.