• Season chicken with salt and pepper. In skillet, over medium-high heat, heat oil. Add 3 cutlets; cook 3 minutes per side. Remove; keep warm. Repeat with remaining chicken.

  • Add pepper flakes and onion to skillet; cook 3 minutes. Add wine; cook 1 minute, stirring to dissolve browned bits. Add tomato pesto, olives, broth and cream. Bring to boiling; cook, uncovered, until slightly thickened, about 4 minutes. Pour sauce over chicken. Serve immediately.

Nutrition Facts

304 calories; 19 g total fat; 7 g saturated fat; 91 mg cholesterol; 746 mg sodium. 7 g carbohydrates; 1 g fiber; 25 g protein;