1 1/2 pounds chicken boneless breasts
2 tablespoons sour cream, or to taste
2 tablespoons Dijon mustard, or to taste
2 tablespoons pesto, or to taste
Salt and pepper, to taste
2 tablespoons olive oil
flour
| | Tenderize chicken with a wooden mallet.
Dredge tenderized chicken cutlets in flour.
Heat olive oil into a frying pan.
Fry chicken cutlets over medium to high heat for about
6 to 8 minutes per side.
Remove cutlets from pan and set aside.
Pour olive oil from frying pan, leaving just a little
coating on pan.
Add sour cream, Dijon mustard and pesto to frying pan.Lower heat to medium and heat mixture, stirring, until
smooth and color is fairly consistent.
Transfer cutlets back into frying pan.
Lower heat to low and leave to cook for 5 minutes more
before serving. Serves 4.
Recipe source: The-Apple-Dumpling-Gang yahoo group, submitted by Myrtle Killian
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