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Chicken in Basil Cream


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Rate this recipe 4/5 (2 Votes)
Chicken in Basil Cream 1 Picture


  • 1/4 cup Milk
  • 1/4 cup Dry bread crumbs
  • 1 lb Boneless skinless chicken breast; 4 halves
  • 3 tablespoonButter
  • 1/2 cup Chicken broth
  • 1 cup Heavy cream
  • 1 can (4 oz)Pimento; sliced
  • 1/4 cup Basil; fresh, minced
  • 1/2 cup Parmesan; grated
  • 1/8 teaspoon Pepper


Adapted from


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 min till chicken is cooked.

- Remove and keep warm

- Add broth to skillet bring to boil over medium heat to remove fond

- Stir in cream, and pimientos; boil and stir for 1 min

- Reduce heat, add parmesan cheese, basil and pepper; cook and stir until heated through.

- Serve chicken with sauce poured over.


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