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.
Charlotte Moore says
This sounds like something my husband would like. THANKS!!!
Chewing Crayons And Delaware says
This looks really yummy. I need to try it! 🙂
It’s pretty fabulous. 🙂 It’s the most often requested birthday meal around here.
Lanita Noa says
This is a great recipe idea. I will give it a whirl. The only change I would make is to add garlic. (I put garlic in everything.:)
I’ve browned fresh garlic with the chicken many times – as in always. Garlic is just a given around here too. The recipe is made better by it. 🙂