Chicken with Basil Cream Sauce

Chicken with Basil Cream Sauce


• 1/4 c. milk

• 1/4 c. dry bread crumbs

• 4 boneless, skinless chicken breasts

• 3 T. butter or margarine

• 1 T. olive oil

• 1/2 c. chicken broth

• 1 c. heavy whipping cream

• (4-oz.) jar diced Dromedary pimientos, drained

• 1/2 c. parmesan, grated

• 1/4 c. fresh basil, minced

• 1/4 c. fresh basil, minced


• Place milk and bread crumbs in separate shallow bowls.

• Dip chicken in milk, then coat with bread crumbs.

• In skillet over medium heat, brown chicken on both sides in butter and olive oil.

• Set aside and cover to keep warm.

• Add broth to the same skillet you used for browning the chicken.

• Bring to a boil over medium heat and scrape the bottom to loosen bread crumbs from pan.

• Add whipping cream and pimientos and bring to a boil stirring constantly for 1 min.

• Reduce heat.

• Stir in parmesan, basil and pepper and cook until heated through.

• Mix cornstarch with extra chicken broth and stir into skillet if needed to thicken sauce.

• Pour over chicken.

• Yield: 4 servings.