Sunday, January 27, 2008

Chicken with Basil Cream sauce

Chicken With Basil Cream Sauce
this is just yummy, we love this!

1/4 C. milk
1/4 C. dry bread crumbs
4 boneless skinless chicken breasts or more
3 T. butter or margarine
1 T. olive oil
1/2 C. chicken broth
1 C. heavy whipping cream or milk
1 4-oz. jar diced pimientos, drained, optional
1/2 C. grated Parmesan cheese
1/4 C. minced fresh basil (or 1 t. dried)
1/8 t. pepper
1 t. cornstarch

Preheat oven to 350°F. Place milk and bread crumbs in separate shallow bowls. Dip chicken in milk, then coat with bread crumbs. In skillet over medium heat, brown chicken on both sides in butter and olive oil. Remove and place in preheated oven to keep warm.Add broth to skillet. Bring to a boil over medium heat and stir to loosen browned bits from pan bottom. Stir in whipping cream or milk, and pimientos, boil and stir for 1 minute. Reduce heat. Stir in Parmesan, basil and pepper and cook until heated through. Mix cornstarch with extra chicken broth and stir into skillet if needed to thicken sauce. Pour over chicken


Daddy's Girls! said...

ok -- so looking now at some of your other recipes b.c my dh loved the one we tried tonite of yours :) this is me from the RGT board...and the smothered steak saga, LOL!
So - for silly folks like long do you cook this one? the recipe ends at pour over chicken. ....???

Samantha said...

Hey there. thanks for stopping by. I really need to update this more. i have lots more recipes!

I looked over my recipe and i see the problem. When you bread the chicken and brown it over medium heat, i should have also typed that "you should cook it over medium heat until done clear through and brown".

Sorry about that. i will go in and change it.