Wednesday, January 20, 2010

Chicken in Basil Cream

Wonderful recipe - another hit from Jody!

1/4 cup milk
1/4 cup dry bread crumbs
4 boneless skinless chicken breasts
3 T. butter
1/2 cup chicken broth
1 cup heavy whipping cream
1 jar (4 oz) sliced pimientos, drained - I didn't use these.
1/2 cup grated Parmesan cheese
1/4 cup minced fresh basil (I used 1 tsp. dried)
1/8 tsp. pepper

Directions: Place milk and bread crumbs in separate shallow bowls. Dip chicken in milk, then coat with crumbs. In a skillet over medium-high heat, cook chicken in butter on both sides until juices run clear, about 10 minutes. Remove and keep warm.

Add broth to the skillet. Bring to a boil over medium heat; stir to loosen browned bits. Stir in the cream and pimientos; boil and stir for 1 minutes. Reduce heat. Add cheese, basil and pepper; cook and stir until heated through. Pour over chicken. Yield 4 servings.

P.S. I doubled the recipe for my family and the missionaries. I served this with rice. It is so good!

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