Chicken in Basil Cream Sauce
Adapted from Quick Cooking Magazine
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.