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Chicken in Basil Cream




Source of Recipe


Sunset Magazine


List of Ingredients




/4 cup Milk
1/4 cup Dry bread crumbs
4 Boneless, skinless chicken breast halves (about 1 pound)
3 Tbsp Butter or margarine
1/2 cup Chicken broth
1 cup Whipping cream
1 jar (4 oz) sliced pimientos, drained
1/2 cup Grated Parmesan cheese
1/4 cup Minced fresh basil
1/8 tsp Pepper


Recipe



Place milk and bread crumbs in separate shallow bowls. Dip chicken in milk, then coat with crumbs. In a skillet over medium-high heat, cook chicken in butter on both sides until juices run clear, about 10 minutes. Remove and keep warm. Add broth to the skillet. Bring to a boil over medium heat; stir to loosen browned bits from pan. Stir in cream and pimientos; boil and stir for 1 minute. Reduce heat. Add Parmesan cheese, basil, and pepper; cook and stir until heated through. Pour over chicken.


SERVES 4