4 boneless skinless chicken breasts, cut into halves
3 tbsp butter
1/2 cup chicken broth
1 cup heavy whipping cream
1 jar (4 oz) sliced pimientos, drained
1/2 cup grated parmesan cheese
1/4 cup minced fresh basil
1/8 tsp pepper
Instructions
Place milk and bread crumbs in seperate shallow bowls. Dip chicken in milk, then coat with crumbs.
In a skillet over medium high heat, cook chicken in butter for about 5 minutes on each side or until a meat thermometer reads 170 degrees. Remove and keep warm.
Add broth to skillet, bring to boil over medium heat; stir to loosen browned bits. Stir in the cream and pimientos, boil and stir for 1 minute, reduce heat.
Add parmesan cheese, basil and pepper; cook and stir until heated through. Serve with chicken.
Serving
Suggestions
Serve with stuffing and broccoli
Originally Submitted
7/12/2010
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