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Chicken in Basil Cream

Source of Recipe

Elizabeth H.


Recipe Introduction

Fresh basil in this is awesome! I always trim and pound my chicken before cooking to make it more tender. This doubles well although I reduce the chicken broth by 1/4 cup or so. Leftovers are good too! Also use Progresso Italian crumbs.

List of Ingredients

1/4 cup milk
1/4 cup dry bread crumbs
4 boneless skinless chix breasts
4 tbsp. butter or margarine
1/2 cup chicken broth
1 cup heavy cream
1 small jar diced pimentos
1/2 cup grated parmesan
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 med-high heat, cook chicken in butter on both sides until juices run clear (about 10 minutes). Remove from pan and place in casserole dish, keeping warm in low temp oven. Add broth to skillet. Bring to a boil over medium heat stirring to loosen browned bits from the pan. Stir in cream and pimentos; boil and stir for 1 minutes. Reduce heat. Add parmesan cheese, basil and pepper. Cook and stir until heated. Pour over chicken. Serve with potatoes, rice or noodles.