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Chicken in Basil Cream
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1/4 cup milk
1/4 cup dry bread crumbs
4 boneless skinless chicken breast halves (4 ounces each)
3 tablespoons butter
1/2 cup chicken broth
1 cup heavy whipping cream
1 jar (4 ounces) sliced pimientos, drained
1/2 cup grated Parmesan cheese
1/4 cup minced fresh basil
1/8 teaspoon pepper
Place milk and bread crumbs in separate shallow bowls. Dip chicken in milk, then
coat with crumbs. In a skillet over medium-high heat, cook chicken in butter on
both sides until juices run clear, about 10 minutes. Remove and keep warm. Add
broth to the skillet. Bring to a boil over medium heat; stir to loosen browned
bits. Stir in the cream and pimientos; boil and stir for 1 minute. Reduce heat.
Add Parmesan cheese, basil and pepper; cook and stir until heated through. Pour
over the chicken.
Yield: 4 servings.
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |