Sunday, July 14, 2013

Chicken in Basil Cream

Chicken in basil cream.
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            
- 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.

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