| Ingredients | 1/4 cupMilk |
| 1/4 cupDry bread crumbs | |
| 1 poundBoneless skinless chicken breast; 4 halves | |
| 3 tablespoonButter | |
| 1/2 cupChicken broth | |
| 1 cupHeavy cream | |
| 1 can (4 oz)Pimento; sliced | |
| 1/4 cupBasil; fresh, minced | |
| 1/2 cupParmesan; grated | |
| 1/8 teaspoonPepper |
Chicken in Basil Cream (9) Preparation
- Heat skillet over medium high heat
- Place milk and bread crumbs in separate shallow bowls
- Dip chicken in milk, and then coat with crumbs
- Add chicken to skillet with 1/2 of the butter about 5 min
- Add remaining butter flip chicken and cook another 5 min till chicken is cooked.
- Remove and keep warm
- Add broth to skillet bring to boil over medium heat to remove fond
- Stir in cream, and pimientos; boil and stir for 1 min
- Reduce heat, add parmesan cheese, basil and pepper; cook and stir until heated through.
- Serve chicken with sauce poured over.
- Place milk and bread crumbs in separate shallow bowls
- Dip chicken in milk, and then coat with crumbs
- Add chicken to skillet with 1/2 of the butter about 5 min
- Add remaining butter flip chicken and cook another 5 min till chicken is cooked.
- Remove and keep warm
- Add broth to skillet bring to boil over medium heat to remove fond
- Stir in cream, and pimientos; boil and stir for 1 min
- Reduce heat, add parmesan cheese, basil and pepper; cook and stir until heated through.
- Serve chicken with sauce poured over.
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