Saturday, May 21, 2011

Chicken In Basil Cream

You may want to double the sauce to pour over pasta or rice.

Chicken In Basil Cream


1/4 cup milk

1/4 cup seasoned bread crumbs

4 skinless, boneless chicken breasts

3 tablespoons butter

1/2 cup chicken broth

1 cup heavy whipping cream

1 (4 ounce) jar sliced pimento peppers,


1/2 cup grated Parmesan cheese

1/4 cup chopped fresh basil

1 clove garlic, chopped

1/8 teaspoon ground black pepper



Place milk and bread crumbs in separate, shallow bowls. In skillet, heat butter or margarine to medium heat. Pound chicken until thin and even. Dip chicken in milk, then coat with crumbs. Cook in butter or margarine, on both sides, until juices run clear (about 10 minutes). Remove and keep warm.


Add broth to skillet. Bring to a boil over medium heat, and stir to loosen browned bits from pan. Stir in cream and pimentos; boil and stir for 1 minute. Reduce heat.


Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated through. Pour mixture over chicken and serve!

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