Sprinkle chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Heat oil in a large skillet over medium-high heat. Add the chicken and cook, turning once, until browned and cooked through, about 6 minutes. Transfer to a plate.
Add onion to the pan. Cook, stirring, for 1 minute. Increase heat to high and add wine. Cook, scraping up any browned bits, until the liquid is mostly evaporated, about 2 minutes. Reduce heat to medium and stir in cream, any accumulated juices from the chicken and the remaining 1/8 teaspoon each salt and pepper; simmer for 2 minutes. Stir in pesto and tomatoes, then return the chicken to the pan. Turn to coat; cook until warmed through, about 1 minute. Divide the chicken and sauce among 4 plates. Sprinkle with basil.
1 cutlet & 1/4 cup sauce
371 calories; protein 27.7g; carbohydrates 5.7g; dietary fiber 1g; sugars 3.1g; fat 23.7g; saturated fat 9.2g; cholesterol 116.7mg; vitamin a iu 1077.1IU; vitamin c 6.1mg; folate 25.2mcg; calcium 65.3mg; iron 0.9mg; magnesium 50.1mg; potassium 567.3mg; sodium 360.6mg; thiamin 0.2mg.