Basil Cream Chicken

By cooksalot

25 MINUTES TO PREPARE, SERVES 4

Ingredients

• 1/4 cup Milk
• 1/4 cup Dry breadcrumbs
• 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
• 1/2 cup Parmesan, grated
• 2 tablespoons boursin cheese
• 1/2 teaspoon Pepper

Preparation

Step 1

Heat skillet over medium high heat.
Place milk and bread crumbs in separate shallow bowls.
Dip chicken in milk, and then coat with crumbs.
Add chicken to skillet with 1/2 of the butter about 5 min.
Add remaining butter flip chicken and cook another 5-8 min or until chicken is cooked.
Remove and set aside.
Add broth to skillet bring to boil over medium heat.
Stir in cream, pimientos, and tomatoes; boil and stir for 1 minute.
Reduce heat, add parmesan cheese, boursin cheese, basil and pepper; cook and stir until heated through.
Add the chicken back into the sauce.
Serve chicken as is, covered in sauce, or with rice or pasta, and enjoy!