quick and easy

20-Minute Rooster Cutlets with Creamy Pesto Sauce

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  1. Sprinkle hen with 1/8 teaspoon salt and 1/8 teaspoon pepper. Warmth oil in a favorable skillet over medium-excessive warmth. Add the hen and cook dinner, turning as soon as, till browned and cooked through, about 6 minutes. Transfer to a plate.

  2. Add onion to the pan. Cook, stirring, for 1 minute. Create larger warmth to excessive and add wine. Cook, scraping up any browned bits, till the liquid is largely evaporated, about 2 minutes. Decrease warmth to medium and trot in cream, any gathered juices from the hen and the final 1/8 teaspoon every salt and pepper; simmer for 2 minutes. Hotfoot in pesto and tomatoes, then return the hen to the pan. Flip to coat; cook dinner till warmed through, about 1 minute. Divide the hen and sauce amongst 4 plates. Sprinkle with basil.

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