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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Chicken with Basil Cream Recipe

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This recipe for Chicken with Basil Cream is from "Camp I Do" Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 c. milk
1/4 c. dry bread crumbs
4 boneless skinless chicken breast halves (4 ounces each)
3 T. butter
1/2 c. chicken broth
1 c. heavy whipping cream
1 jar (4 ounces) sliced pimientos, drained
1/2 c. grated Parmesan cheese
1/4 c. minced fresh basil
1/8 tsp. pepper
Directions:
Directions:
Place milk and bread crumbs in separate shallow bowls. Dip chicken in milk, then coat with crumbs.
In a large skillet over medium-high heat, cook chicken in butter for about 5 minutes on each side or until a meat thermometer reads 170° 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 minute.
Reduce heat. Add the cheese, basil and pepper; cook and stir until heated through.
Serve with chicken.

Yield: 4 servings.

 

 

 

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