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Chicken in Basil Cream

 Chicken in Basil Cream
When I first read this recipe, I thought it looked difficult. But because I had all the ingredients readily at hand, I gave it a try. Am I glad I did! Not only it is simple to prepare, it tastes. —Judy Baker Craig, Colorado
4 ServingsPrep/Total Time: 25 min.


  • 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.
Nutritional Facts: 1 chicken breast half with 1/3 cup sauce equals 493 calories,

2 of 2

Chicken in Basil Cream (continued)

Nutritional Facts: 37 g fat (22 g saturated fat), 177 mg cholesterol, 536 mg sodium, 9 g carbohydrate, 1 g fiber, 30 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.