Place milk and bread crumbs in separate, shallow bowls. In skillet
heat butter or margarine to medium heat. Dip chicken in milk, then
coat with crumbs. Cook in butter or margarine, on both sides, until
juices run clear (about 10 minutes). Remove and keep warm.
Add broth to skillet. Bring to a boil over medium heat, and stir to
loosen browned bits from pan. Stir in cream and sundried
tomatoes; boil and stir for 1 minute. Reduce heat.
Add Parmesan cheese, basil and pepper. Stir sauce and cook until
heated through. Pour mixture over chicken and serve.
NOTE- Emily's recipe calls for 4 oz jar of Pimento peppers. I
substituted sundried tomatoes instead.
Originally Submitted
1/29/2012
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