Chicken in Basil Cream
Serves 4
- 1/4 cup milk
- 1/4 cup dry bread crumbs
- 4 boneless skinless chicken breast halves (about 1 pound)
- 3 Tbs butter
- 1/2 cup chicken broth
- 1 cup 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
- 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 from pan.
- 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 over the chicken.