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
- 1. Place milk and bread crumbs in separate shallow bowls. Dip chicken in milk, then coat with crumbs.
- 2. 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.
- 3. 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.
1 each: 493 calories, 37g fat (22g saturated fat), 177mg cholesterol, 536mg sodium, 9g carbohydrate (3g sugars, 1g fiber), 30g protein.
Reviews for Chicken in Basil Cream
"Love this recipe! I've made it three times now. The basil cream makes the dish look so elegant and the flavor is amazing, smooth, and just the right amount of basil flavoring. This dish appears difficult but is so simple and easy to do. This recipe will be one I make many times!"
"Easy to make"
"The chicken and the sauce turned out delicious~ this really is a 30 minute meal. It is a very easy recipe that even a beginner cook could make. I also left out the pimentos and it turned out excellent!"
"This dish is very easy and delicious. I make it with chicken tenders instead of breast. The left over sauce is good on potatoes or rice. Looks hard and company will think you are a gourmet cook, but this really is easy and very pretty looking. Fresh basil is a must to get the best results."
"I make this very simply dish all the time. Absolutely excellent!"
"This was delicious. I left out the pimentos mainly because I didn't have any, and used dried basil instead of fresh. I also used chicken tenders instead of breasts, and it was fantastic. Will definitely make it again."
"I love creamy sauces and "fried" chicken...I, however, do not like pimientos, so I used a can of Rotel instead. I also used a Parmesan cheese blend(melts better). I didn't use fresh basil, but I did use a quality dried basil and it came out fine. I've never used fresh basil before, so I don't know the difference...lol I LOVE THIS DISH!!! I have cooked it twice so far and it will be one I turn to often."
"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!"
"This was very easy to prepare and taste like something you would have at a finer restaraunt. I loved the flavors of the parmesan cheese, heavy whipping cream, pepper, pimientos, and fresh basil together. I may try that sauce on some other stuff. Overall I liked it for something different. Thank you for the idea Taste of Home!!"
"Love it! Have made it once a week since I found it here. Sometimes I've had to adapt to what I've had on hand. I have basil plants in pots on the patio, and snip right before using."
"It was very yummy! I cooked the chicken about 7-8 minutes per side because my thermometer wasn't showing the temp until then. The sauce was super delish!"
"My family and I love, love, love this chicken. We usually have enough sauce left over that I freeze it and use it again for this recipe or bake fish in it. It's great!"
"Wowwwwwwwwwwww so good! I will give not 5 but 10 starts. I used Shake`n Bake Parmesan Crusted by Kraft for bread crumbs 5.75 oz ( 1.74 at Walmart) and also I added little bit into the cream. I have told my husband it is so good that it reminds me Olive Garden Italian Restaurant."
"This recipe isn't healthy enough to make it into our regular meal rotation, but it is SO good, I make a point to serve it occasionally. Excellent recipe for company or if you just want to treat yourself to a restaurant quality meal. A favorite that is sure to impress."
"This was AMAZING!!! My husband and I both declared it was the best recipe I've tried out since we've been married - and it was really fast and easy. This sauce is to die for."
"Loved it! And it was super quick and easy to make!"
"This is a keeper!!!! My son often requests this recipe. One of his favorites!!! Great company recipe as well---looks like you went to a lot of trouble but really isn't!!!"
"This is the perfect recipe. I only used half as much pimentos. Mixed the extra sauce in with egg noodles. Going to try it with rice tonight and pork chops next week...and maybe beef fillets sometime. Love it! very reminicent of shnitzle."
"My husband and I love this! We serve over fettucini, we replace pimientos with tomatoes."
"Restaurant quality recipe. A real treat."
"very good,,I used fire roasted tomatoes,instead of pimientos,,doubled sauce and had with angel hair,(but i browned breasts in pan with butter,,then put in oven,to finish cooking,and made sauce in chicken juices.."
"Excellent flavor. My family loves this recipe!"
"I liked the taste of this, but I thickened the sauce a bit so it wasn't so runny. I also had to cook the chicken longer than the recipe stated."
"didn't use pimientos, still worked out ok."
"I have made this recipe many times now. We double the sauce and make angel hair pasta on the side tossed in it also. Instead of the pimientos I use tomato since I hate pimientos. I add the tomato the same time as the basil. Yummy."
"I have made this many times and make a little extra sauce to serve over angel hair pasta. Wonderful meal!! Very easy and delicious."
"This is delicious and a family favorite. I've made it quite a few times."
"I tried it with a jar of marinated artichoke hearts. Delicious! Thanks for the tip!"
"I added a can of drained artichoke quarters to the sauce while cooking it and it turned out amazing! Worth giving a try if you like artichoke!"
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.