Pesto Chicken

Method - Sprinkle the chicken cutlets with 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Heat the oil in a large skillet over medium-high until shimmering, about 2 minutes. Add the chicken in an even layer and cook, turning once halfway through, until golden brown and a thermometer inserted into thickest part of the chicken registers 155°F, 6 to 8 minutes. Place the chicken on a plate, cover loosely with aluminum foil, and set aside. Do not wipe the skillet clean.

Method - Reduce the heat to medium. Add the onion and cook, stirring often, until softened, about 2 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Stir in the cream, the remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper, scraping up any browned bits from the bottom of the skillet. Bring to a simmer over medium, and cook, stirring often, until the sauce has thickened slightly, 2 to 3 minutes.

Method - Return the cutlets to the skillet along with any accumulated juices. Cook over medium heat, stirring occasionally, until the chicken is heated and cooked through, about 2 minutes. Remove from the heat and stir in the pesto, parmesan, basil (if using), lemon zest, and lemon juice. Garnish with basil and serve with lemon wedges, if desired.