Chicken in Basil Cream Recipe
- 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 large skillet over medium-high heat, cook chicken in butter for about 5 minutes on each side or until a meat thermometer reads 170° 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 the cheese, basil and pepper; cook and stir until heated through. Serve with chicken. Yield: 4 servings.
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Chicken in Basil Cream(15)
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The fresh basil is a must!!! Very good.
I have been cooking for my husband for 23 years and never have I received such rave reviews. My kids all loved it too! Will definitely make again.
My family loved this recipe. They kep saying how moist the chicken was. Delicious.
Found another great Taste of Home recipe to add to our favorites! Always looking for something new to use the basil from our garden. All 8 of us from age 16 months to 44 years old loved it!
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