Thursday, March 17, 2011

Basil Cream Chicken

Can I say delicious?  This is so so good!  I wasn't sure about the pimientos, since the only time I've had them is in green olives, and I hate those.  The cream sauce is amazing!  We used our homemade fries to soak up whatever was left of it on our plates.  Little B loves chicken, so this was a hit with him.  I found the recipe here



¼ cup milk
¼ cup dry bread crumbs (I used Italian for a little extra flavor)
4 boneless skinless chicken breast halves (4 ounces each)
3 Tablespoons butter
½ cup chicken broth
1 cup heavy whipping cream
1 jar (4 ounces) sliced pimientos, drained
½ cup grated Parmesan cheese
¼ cup minced fresh basil
⅛ teaspoon pepper

Chicken:  Put milk and bread crumbs in two separate bowls.  Dip the chicken in the milk, then dip in crumbs, completely covering them.  In skillet over medium-high heat, melt the butter and cook chick for about 5 minutes on each side, or until cooked through.  Remove from pan and keep warm.

Sauce:  Reduce heat to medium.  Add broth to the skillet and boil, loosening brown bits in pan.  Stir in cream and pimientos.  Boil and stir for 1 minute.  Reduce heat.  Add Parmesan cheese, basil and pepper.  Cook and stir until heated through.  Serve over chicken.

A very happy boy waiting for dinner to begin.  He insisted I take his picture, not just pictures if the food...

1 comment:

  1. Um, that looks delicious! I will definitely be trying this sometime!