Chicken in Basil Cream Sauce

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Chicken in Basil Cream Sauce

Joan
Adapted from Quick Cooking Magazine
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Chicken

Ingredients
  

  • 1/4 cup milk
  • 1/4 cup dry breadcrumbs
  • 4 boneless, skinless chicken breasts
  • 2 Tbsp butter
  • 1/2 cup chicken broth
  • 1 cup half and half
  • 1 4 oz jar sliced pimientos, drained
  • 1/2 cup fresh parmesan cheese, grated
  • 1/4 cup minced fresh basil
  • 1/8 tsp pepper

Instructions
 

  • Place milk and bread crumbs in separate shallow bowls.
  • Dip chicken in milk, then coat with crumbs.
  • In a skillet over medium – high heat, cook chicken in butter on both sides until juices run clear and chicken is cooked through to 165° – about 10 minutes
  • Remove and keep warm.
  • Add broth to the skillet. Bring to a boil over medium heat; stir to loosen browned bits from pan.
  • Stir in half and half and pimientos; boil and stir for 1 minute. Reduce heat.
  • Add parmesan cheese, basil and pepper; cook and stir until heated through. Pour over the chicken.