Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 2 pounds chicken breast cutlets
  • Salt and freshly ground black pepper
  • 1 cup all purpose flour
  • ⅔ cup plus 2 tablespoons pesto, divided
  • 2 tablespoons olive oil
  • 2 cups chicken broth
  • 1½ to 2 pounds yukon potatoes, chopped into about 1 inch pieces
  • ⅔ cup heavy cream
Instructions
  1. Season chicken cutlets with salt and pepper. Add flour and ⅔ cup pesto (reserving the 2 tablespoons pesto for later) onto separate plates to dredge chicken in. Dredge chicken in flour, then dip in pesto to coat. Discard any excess flour or pesto.
  2. Heat olive oil in a large skillet over medium to medium-high heat. Add chicken, and cook, about 4-5 minutes per side, until lightly golden browned on the outside and cooked through (you may need to do this in batches depending on your skillet size). Once chicken is cooked, remove from pan and cover with foil to keep warm.
  3. Keeping the same pan over medium heat, pour about ½ cup chicken broth into pan, stirring to deglaze the bottom. Add remainder of chicken broth, then add in potatoes. Bring to a simmer. Cover pan and cook until potatoes are nearly tender, about 8-10 minutes. Pour in heavy cream, stirring to combine. Lower heat to a gentle simmer. Stir in 2 tablespoons of pesto. Return chicken to the pan. Cook until sauce is thickened up a bit, potatoes are cooked through, and chicken is warm, about 2-3 more minutes. Remove from heat and serve.
Recipe by Wright Family Table at https://www.wrightfamilytable.com/creamy-pesto-chicken-potatoes/