Basil Cream Chicken

By danand

Ingredients

• 1/4 (cup) milk
• 1/4 (cup) bread crumbs
• 1 (pound) boneless skinless chicken breast halves
• 3 (tablespoon) butter
• 1/2 (cup) chicken broth
• 1 (cup) heavy whipping cream
• 1 (4.0 ounce jar) sliced pimento peppers, drained
• 1/2 (cup) grated Parmesan cheese
• 1/4 (cup) chopped fresh basil
• 1/8 (teaspoon) ground black pepper

Details

Servings 4
Preparation time 5mins
Cooking time 35mins
Adapted from foodonthetable.com

Preparation

Step 1

1. Place milk and breadcrumbs in separate shallow bowls. Dip chicken in the milk, then coat with breadcrumbs. In a skillet over medium heat, fry chicken in butter, on both sides, until the juices run clear, about 15 minutes. Remove from skillet and keep warm.

2. Add the broth to the skillet; bring to a boil over medium heat. Stir and scrape to loosen browned bits from pan. Stir in the cream and pimentos; boil and stir for one minute. Reduce heat; add the Parmesan cheese, basil and black pepper. Simmer and stir until heated through. To serve, pour the sauce over the chicken.