Approximately 1 1/2 lb. boneless chicken cutlets
2 tbsp. sour cream
2 tbsp. Dijon mustard
2 tbsp. pesto (Contadina)
Salt and pepper to taste
2 tbsp. olive oil
Flour (enough for dredging chicken)

Tenderize chicken cutlets with wooden mallet. Dredge tenderized chicken cutlets in flour. Heat olive oil in frying pan. Fry cutlets on medium to high heat for about 6 to 8 minutes per side. Remove cutlets from pan and set aside.

Pour oil from frying pan, leaving just a little coating on pan. Add sour cream, Dijon mustard and pesto to frying pan. (Amounts of the above ingredients can be adjusted for taste.)

Lower heat to medium and heat mixture, stirring constantly, until smooth and color is fairly consistent. Place cutlets which you had set aside in frying pan with sour cream and mustard mixture. Reduce heat to low and cook another 5 minutes. Serve with steamed broccoli, baked potato, and mild red wine.