Chicken in Basil Cream Sauce


Chicken in Basil Cream Sauce

Adapted from Quick Cooking Magazine

Blue – 6

Purple – 6

Green – 8

  • 1/4 cup 1% milk
  • 1/4 cup dry breadcrumbs
  • 4 boneless, skinless chicken breasts
  • 2 Tbsp butter
  • 1/2 cup chicken broth
  • 1 cup fat free 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

  1. Place milk and bread crumbs in separate shallow bowls.

  2. Dip chicken in milk, then coat with crumbs.

  3. 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

  4. Remove and keep warm.

  5. Add broth to the skillet. Bring to a boil over medium heat; stir to loosen browned bits from pan.

  6. Stir in half and half and pimientos; boil and stir for 1 minute. Reduce heat.

  7. Add parmesan cheese, basil and pepper; cook and stir until heated through. Pour over the chicken.