Chicken in Basil Cream
Quick and easy pan fried chicken in basil cream sauce looks like you've spent all day in the kitchen. Serve with a side of linguine and some good bread.
- 1/4 cup Milk
- 1/4 cup dry bread crumbs
- 1 pound boneless, skinless chicken breasts
- 3 tablespoons butter
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1 (4 oz) can pimentos, sliced
- 1/4 cup fresh basil, minced
- 1/2 cup grated parmesan
- 1/8 teaspoon pepper
Place milk and bread crumbs in separate shallow bowls.
Dip chicken in milk, and then coat with crumbs.
In a skillet over medium high heat, add chicken with half of the butter. Cook about 5 min, then flip and add rest of the butter, until the chicken is cooked. Remove and keep warm.
Deglaze with chicken broth and bring to a boil.
Stir in cream and pimientos. Bring to a boil and stir for 1 minute.
Reduce heat and add parmesan cheese, basil and pepper. Cook and stir until it reaches a saucy consistency.
Serve chicken with sauce poured over.