Chicken with Basil Cream Sauce |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a recipe I found in an advertisement and jotted some additions to before making. I like to serve it with a pilaf and green beans almondine. Ingredients:
1/4 cup milk |
1/4 cup dry breadcrumbs |
1/4 teaspoon garlic powder |
4 boneless skinless chicken breasts |
3 tablespoons butter |
1 tablespoon olive oil |
1/2 cup chicken broth |
1 cup heavy cream |
1 (4 ounce) jar diced pimentos, drained |
1/2 cup freshly grated parmesan cheese |
1/4 cup minced fresh basil |
1/8 teaspoon pepper |
1 dash salt |
1 teaspoon cornstarch |
Directions:
1. Preheat oven to 350 degrees.
2. Place milk in a shallow bowl.
3. Place the bread crumbs and garlic powder in another shallow bowl.
4. Dip the chicken in the milk, then coat the chicken well with the bread crumbs.
5. Place the butter and olive oil in a skillet and heat till butter melts over medium heat.
6. Brown the chicken over medium heat in the butter and olive oil mixture.
7. Keep chicken warm in preheated oven.
8. Add broth to skillet and bring to a boil over medium heat, scraping up the browned bits from skillet.
9. Stir in cream and pimentos, boil and stir for 1 minute.
10. Reduce heat and while stirring constantly add the cheese, basil, salt and pepper.
11. Cook until heated through.
12. Mix cornstarch with a bit of water and stir into sauce if sauce needs thickening.
13. Place chicken on platter, and pour sauce over chicken before serving.
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