Basil Cream Sauce for Fried Chicken Cutlets

By lorik

Ingredients

• Variation from The Cookie Rookie:
• 1 Shallot, minced
• 4 Tablespoons Butter
• 1/4 cup white wine
• 5 Basil leaves, chiffonade
• 1 1/4 cup heavy cream
• fresh ground black pepper
• pinch of ground nutmeg
• 1/4 cup grated parmesan
• 1/4 cup Milk
• 1/4 cup Dry bread crumbs
• 1 pound Boneless skinless chicken breast; 4 halves
• 3 tablespoons Butter
• 1/2 cup Chicken broth
• 1 cup Heavy cream
• 1 can (4 oz) Pimentos
• 1 cup diced tomatoes, or 1 can diced tomatoes
• 1/4 cup Basil; fresh, minced (i also added some dry basil)
• 1/2 cup Parmesan; grated
• 2 tablespoons boursin cheese
• 1 teaspoon Pepper

Details

Servings 4
Adapted from thecookierookie.com

Preparation

Step 1

After preparing chicken, place on rack in a 200 degree oven to keep warm, meanwhile return now empty skillet to stove over medium heat. Add butter, shallots and basil, saute until tender. Add white wine and deglaze, scraping any bits from bottom of pan. Reduce until pan is almost dry. Add heavy cream, pinch of nutmeg and a couple of good grinds of black pepper. Simmer until sauce has thickened. Off heat, add parmesan cheese, taste for seasoning and serve with chicken.

Variation:
1. Heat skillet over medium high heat

2.Place milk and bread crumbs in separate shallow bowls

3.Dip chicken in milk, and then coat with crumbs

4.Add chicken to skillet with 1/2 of the butter about 5 min

5.Add remaining butter flip chicken and cook another 5-8 min or until chicken is cooked.

6.Remove and set aside

7.Add broth to skillet bring to boil over medium heat

8.Stir in cream, pimientos, and tomatoes; boil and stir for 1 min
9.Reduce heat, add parmesan cheese, bousrin cheese, basil and pepper; cook and stir until heated through.

10.Add the chicken back into the sauce.

11.Serve chicken as is, covered in sauce, or with rice or pasta.