Chicken in Basil Cream Recipe

5 40 64
Chicken in Basil Cream Recipe
Chicken in Basil Cream Recipe photo by Taste of Home
Publisher Photo

Chicken in Basil Cream Recipe

Read Reviews
5 40 64
Publisher Photo
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
Recommended: 25 Fresh Basil Recipes
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 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

Directions

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 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.
Originally published as Chicken in Basil Cream in Quick Cooking July/August 1998, p27

Nutritional Facts

1 each: 493 calories, 37g fat (22g saturated fat), 177mg cholesterol, 536mg sodium, 9g carbohydrate (3g sugars, 1g fiber), 30g protein.

  • 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 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.
Originally published as Chicken in Basil Cream in Quick Cooking July/August 1998, p27

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Reviews forChicken in Basil Cream

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kghmama User ID: 7463308 269062
Reviewed Jul. 6, 2017

"Delicious! One of my favorite recipes. I never remember to buy pimentos so I always use chopped roasted red peppers and its great. I double the sauce (or just use 2 chicken breasts and make the sauce as is) since it goes great over the chicken and pasta too. Love!"

MY REVIEW
jetluvs2cook User ID: 1675049 266205
Reviewed May. 22, 2017

"Delicious! To save on carbs, I grilled the chicken instead of breaded and frying. So easy to make!!"

MY REVIEW
LindaGlen5 User ID: 7472862 264141
Reviewed Mar. 31, 2017

"We loved this recipe! I also used a can of Rotel instead of pimientoand shredded Parmesan and Romano mix. ... and thighs instead of breasts. So delicious! Put it in my recipe box."

MY REVIEW
JenandBry User ID: 8216959 259216
Reviewed Jan. 4, 2017

"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!"

MY REVIEW
7833louis User ID: 1040763 241568
Reviewed Jan. 11, 2016

"This was as delicious as it was easy and quick to make! I used fresh parmesan and the fresh basil was the icing on the cake. I used chicken quarters because that's what I had. I am going to try the sauce on shrimp over pasta next."

MY REVIEW
GStaelens User ID: 1765741 235949
Reviewed Oct. 29, 2015

"easy to make"

MY REVIEW
LauriePar User ID: 4460220 235058
Reviewed Oct. 16, 2015

"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!"

MY REVIEW
i12cook User ID: 543511 226280
Reviewed May. 13, 2015

"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."

MY REVIEW
LaBreque User ID: 7829450 218057
Reviewed Jan. 17, 2015

"I make this very simply dish all the time. Absolutely excellent!"

MY REVIEW
blondiator User ID: 8193831 216744
Reviewed Jan. 3, 2015

"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."

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