Ever since I learned how to make a chicken breast into a chicken cutlet or paillard, I’ve been thinking about ways to make another recipe. Today’s version uses asparagus, cream and pesto. It’s scrumptious I tell ya, truly scrumptious!
I have to confess, I am violating major foodie rules by using fat free 1/2 and 1/2, but it was sooooo good and I am so trying to lose another 10 pounds on top of the 14 I’ve already lost, so, it was a small sacrifice.
First, and you don’t have to do this part, but it sure makes your cooking time short. Pound out one chicken breast per person after butterflying it. For a tutorial on how to do this, click here.
Heat up one tablespoon of olive oil in a nice size skillet, and place your chicken cutlets to where they don’t touch.
Okay, so mine are touching somewhat, but do as I say and not as I do K?
If you haven’t figured out by now, cooking is not so much a science as just fly by the seat of your pants in my case.
Cook these on medium-high for about 3 minutes per side. If you’re cooking them whole, you would cook them more like 7-10 minutes per side probably, depending on the thickness.
Flip them over after a few minutes.
Cook them an additional 3 minutes on the 2nd side. While that’s cooking, chop up your asparagus. Cut off the tough ends. If you’re not sure where to cut, snap off one stalk towards the end of the stalk. Wherever it snaps easily toward the end is a good guide for you. I just cut the rest of them off with a knife at the same place. Then chop the rest into bite-size pieces.
Remove your chicken to a platter.
Scoop up your chopped asparagus and toss it into your pan.
If it’s dry, add a little more olive oil. Stir it around and go ahead and scrape and loosen up the brown bits on the bottom. This will make your sauce even more wonderful in just a minute.
Stir your asparagus around and let it cook for about 3-4 minutes. Then add 1/2 cup of cream. I’ve already confessed that I used fat free half-and- half. If you’re living with Christmas guilt like me, please do so! If you’re one of those people blessed with a high metabolism, then go ahead and use heavy cream.
Did I mention I hate you?
Also stir in 1/2 cup prepared pesto. I have about 10 of these containers sitting around still in my freezer. You can use your favorite store-bought version, however.
Stir these two lovely ingredients around, scraping more of the browned chicken bits off the bottom of the pan.
If you’re a pesto fan like me, and you stop and taste the sauce at this point, you’re like…going to do a backflip in giddy happiness. This is SO …
Delectable is a good word.
Take your tongs and return your chicken cutlets to this sea of yumminess.
Spoon some sauce and asparagus all over the top.
Turn a serving onto a plate and savor the creamy yumminess of the flavors. The crispness of the asparagus mixed in with the savory sauce is heaven.
Love, love loveeeeee this!
You will too!
- 4 boneless skinless chicken breasts
- salt & pepper to taste
- 1 T. olive oil
- 1 bundle asparagus (about 15 stalks)
- ½ c. cream or half-n-half (can use fat free)
- ½ c. pesto
- Butterfuly, pound out and season each chicken breast with salt and pepper. Place in oil in large frying pan. Cook 3 minutes per side or until nicely browned over medium high heat. Remove to platter. Cut asparagus into bite size pieces, after removing tough stem ends. Toss into frying pan and stir-fry about 3 or 4 minutes. Add cream and pesto, stir to combine. Add chicken back into pan. Spoon sauce and asparagus over top. Spoon servings onto plates. Enjoy!
Cooking with Love,
|How to Butterfly a Chicken Breast
|How to Butterfly Chicken and Pound it Flat
|Chicken Paillards (Cutlets) with Mushroom Cream Sauce
|Tips for Asparagus