Basil Cream Chicken

Basil Cream Chicken
  • 1/4 cup milk
  • 1/4 cup bread crumbs
  • 1 pound skinless, boneless chicken breast halves
  • 3 tablespoons butter
  • 1/2 cup chicken broth
  • 1 cup heavy whipping cream
  • 1 (4 ounce) jar sliced pimento peppers, drained
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh basil
  • 1/8 teaspoon ground black pepper


  1. Place milk and breadcrumbs in separate shallow bowls. Dip chicken in the milk, then coat with breadcrumbs. In a skillet over medium heat, fry chicken in butter or margarine, on both sides, until the juices run clear. Remove from skillet and keep warm.
  2. Add the broth to the skillet; bring to a boil over medium heat. Stir to loosen browned bits from pan. Stir in the cream and pimentos; boil and stir for one minute. Reduce heat; add the Parmesan cheese, basil and black pepper. Simmer and stir until heated through. To serve, pour the sauce over the chicken.

03/18/2017
Basil Cream Chicken, recipe PT15M PT1H 5 455 calories

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