Recipe: Chicken in a Basil Cream Sauce

This is a favorite recipe of ours, given to me by my sister in law.

Chicken in a Basil Cream Sauce

1/4 cup milk
1/4 cup dry bread crumbs
4 chicken breasts
3 T butter/margarine
1 T olive oil
1/2 cup chicken broth
1 cup heavy whipping cream
1 4oz jar diced pimentos, drained
1/2 cup grated fresh Parmesan
1/4 cup minced fresh basil
1/8 tsp pepper
1 tsp cornstarch

Preheat oven to 350*. Place milk and bread crumbs in separate bowls. Dip chicken in milk, then coat with bread crumbs. In skillet over medium heat brown chicken on both sides in butter and oil. Remove and place in oven. Add broth to skillet. Bring to a boil over medium heat and stir to loosen browned bits from pan bottom. Stir in cream and pimento. Boil and stir for one minute. Reduce heat. Stir in Parmesan, basil and pepper and cook until heated through. Mix cornstarch with extra chicken broth and stir into skillet if needed to thicken sauce. Pour over chicken. Makes 4 servings.

That’s her recipe. I make a double batch of the sauce and pour it over a box of penne and the chicken. I also cut the chicken breasts in half so they cook faster – there isn’t a time listed for how long to bake the chicken, but it’s usually done by the time I get everything else done on the stove top.