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Chicken in Basil Cream
Yield: 4 servings
Ingredients:
- 1/4 cup milk
- 1/4 cup dry bread crumbs
- 1 pound boneless skinless chicken breast or 4 halves
- 3 tablespoon butter
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1 can (4 oz) pimento; sliced
- 1/4 cup fresh basil, minced
- 1/2 cup grated Parmesan
- 1/8 teaspoon pepper
Directions:
-
Heat skillet over medium high heat
- Place milk and bread crumbs in separate shallow bowls and dip chicken in milk, and then coat with crumbs.
- Add chicken to skillet with 1/2 of the butter and cook about 5 minutes.
- Add remaining butter and turn chicken and cook another 5 minutes till chicken is done.
- Remove and keep warm.
- Add broth to skillet bring to boil over medium heat to remove chicken brownie.
- Stir in cream, and pimientos; boil and stir for 1 minute.
- Reduce heat, add Parmesan cheese, basil and pepper; cook and stir until heated through.
- Pour sauce over chicken and serve.