Basil Cream Chicken Recipe

4.5 4 7
Publisher Photo

Basil Cream Chicken Recipe

Read Reviews
4.5 4 7
Publisher Photo
My family likes basil, and this dish is our favorite. The basil flavor complements the rich, creamy sauce.—Billie Vaughan, Slinger, Wisconsin
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1-1/2 pounds boneless skinless chicken breasts, cubed
  • 1-1/3 cups finely chopped green onions
  • 1 pound fresh mushrooms, sliced
  • 2 tablespoons canola oil
  • 1/2 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy whipping cream
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 1/4 teaspoon white pepper
  • Hot cooked fettuccine

Directions

In a skillet, saute the chicken, onions and mushrooms in oil until the chicken is no longer pink.
Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually add broth and cream. Stir in basil and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chicken mixture. Serve over fettuccine. Yield: 6-8 servings.
Originally published as Basil Cream Chicken in Taste of Home June/July 2000, p41

Nutritional Facts

4 ounce-weight: 362 calories, 28g fat (15g saturated fat), 118mg cholesterol, 405mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 21g protein.

  • 1-1/2 pounds boneless skinless chicken breasts, cubed
  • 1-1/3 cups finely chopped green onions
  • 1 pound fresh mushrooms, sliced
  • 2 tablespoons canola oil
  • 1/2 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy whipping cream
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 1/4 teaspoon white pepper
  • Hot cooked fettuccine
  1. In a skillet, saute the chicken, onions and mushrooms in oil until the chicken is no longer pink.
  2. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually add broth and cream. Stir in basil and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chicken mixture. Serve over fettuccine. Yield: 6-8 servings.
Originally published as Basil Cream Chicken in Taste of Home June/July 2000, p41

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Reviews forBasil Cream Chicken

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Roanda User ID: 5182732 39611
Reviewed Dec. 5, 2013

"I've been making this super impressive recipe for several years. The only thing I do differently than the printed recipe is add 3/4 tsp. salt."

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Joscy User ID: 2694585 27828
Reviewed May. 15, 2013

"Look fwd. to making soon! K."

MY REVIEW
Brenda2772 User ID: 2165447 86015
Reviewed Nov. 13, 2012

"I'm looking for outstanding recipes. And while this one was good, it seemed to be missing something (garlic?, salt?).

My sauce was also super thick, although that most likely my fault."

MY REVIEW
aemanus User ID: 399909 79668
Reviewed Mar. 25, 2010

"wonderfully fragrant and creamy, hubby LOVED it!"

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