Cut the chicken breasts in half lengthwise to create four thinner cutlets, season lightly with salt and pepper.

Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken cutlets and sear for about 4-5 minutes on each side until golden brown.

Reduce heat to medium, add 1/2 cup of pesto and stir for a few seconds. Pour in 3/4 cup of heavy cream, mixing well to create a smooth sauce.

Return the seared chicken to the skillet, simmer in the sauce for about 5 minutes.

If the sauce thickens too much, add a splash of water or broth to loosen it up.