Chicken in Basil Cream
1/4 cup milk
1/4 cup dry bread crumbs
4 boneless skinless chicken breasts
3 tablespoons butter
1/2 cup chicken broth
1 cup whipping cream
1 jar (4 ounces) sliced/drained pimentos
1/2 cup grated paremsan cheese
1/4 cup minced fresh basil
1/8 teaspoon pepper
Place milk and bread crumbs in seperate shallow bowls. Dip chicken in milk, then coat with crumbs. In a skillet over med-high heat, cook chicken in butter on both sides til juices run clear, about 10 min. Remove and keep warm.
Add broth to skillet. Bring to a boil over med. heat; stir to loosen browned bits from pan. Stir in cream and pimientos; boil and stir for 1 min. Reduce heat. Add cheese, basil, and pepper; cook and stir until heated through. Pour over chicken.
Submitted by Denise
Poultry Dishes
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