Chicken, Swiss chard and pesto cream combine for a smart weeknight dinner.
Directions for: Chicken with Pesto Cream
Ingredients
1 cup fresh basil leaves
1 cup grated Parmesan cheese
3 Tbsp pine nuts
4 cloves garlic, sliced
cup extra-virgin olive oil, for pesto, plus 2 tbsp, for chicken
4 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
4 Tbsp salted butter
1 small red onion, sliced
2 bunches rainbow chard, leaves torn, thick, bottom half of stalks discarded
1 lemon, juiced
1 cups heavy cream
1 cup mixed yellow and red cherry tomatoes, halved
Directions
1. In the bowl of a food processor fitted with a metal blade, add the basil, Parmesan, pine nuts, half of the garlic, salt and black pepper and pulse to combine. With the food processor running, drizzle in the 1/3 cup olive oil until the sauce comes together and is smooth. Set aside.
2. Slice the chicken breast in half horizontally so you have 8 thinner cutlets. Sprinkle both sides of each cutlet with salt and pepper.
3. Heat 1 tablespoon each butter and olive oil in a large cast iron skillet over medium-high heat. Add half of the cutlets and cook through, 3 to 4 minutes per side. Remove to a plate. Repeat with the remaining cutlets.
4. Reduce the heat to medium and add the remaining 3 tablespoons butter and 1 tablespoon olive oil along with the red onion and remaining sliced garlic. Cook, stirring frequently, 1 to 2 minutes. Add the rainbow chard and cook, stirring, until lightly wilted, about 1 minute. Add the lemon juice and stir for an additional 30 seconds. Remove to a plate.
5. Without cleaning the skillet, add the cream and heat for 1 minute. Stir in about a third of a cup of the pesto and return the chicken to the pan. Bring to a simmer and allow to thicken, 1 to 2 minutes. (Refrigerate the remaining pesto in an air tight container for up to 5 days.)
6. Make a bed of rainbow chard on a large platter. Top with the chicken cutlets and drizzle the sauce over the top. Sprinkle with the tomatoes and serve.
See more: Chicken, Dinner, Poultry, Tomatoes, Vegetables