Sunday, August 2, 2009

Chicken in Basil Cream Sauce

My children could hardly stop raving about this between bites. Pammie even claims it to be her new favorite food- ousting the long-standing salad. I confirmed that she'd rather have it than salad and she told me she wished we could have it everyday! I served it with some mashed potatoes, using the cream sauce on the potatoes as well instead of gravy. I also used 6 chicken breasts but didn't increase any other amounts and we were just fine. There's not a bite of leftovers left!

Chicken in Basil Cream Sauce
Source: AllRecipes Dinner Spinner app for iPhone

1/4 c. milk
1/4 c. dried bread crumbs
4 boneless, skinless chicken breasts
3 Tbsp butter
1/2 c. chicken broth
1 c. heavy whipping cream
1 (4 oz) jar sliced pimento peppers, drained (I ommitted these)
1/2 c. grated parmesan cheese
1/4 c. chopped fresh basil
1/8 tsp. black pepper

Place milk & bread crumbs in separate, shallow bowls. In skillet, heat butter or margarine to medium heat. 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!

p.s. I never make fried or breaded anything because I can never get it just right nor to stick just right. This one actually came out perfect!

1 comment:

Heather said...

That looks great!