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"Hunger is the best sauce in the world."--Cervantes

Skillet Basil Cream Chicken Recipe

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This recipe for Skillet Basil Cream Chicken is from Our Family 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:  
¼ C milk
¼ C breadcrumbs
4 chicken breasts
4 T butter
2 T canola oil
½ C chicken broth
2 T sherry
1 C heavy cream
4 oz pimentos, drained
14.5 oz can diced tomatoes, drained
¼ C fresh basil, chopped
1 C grated Parmesan Cheese
2 T Boursin
⅛ tsp black pepper
Directions:
Directions:
1. Heat skillet over med-high heat. Add 2 T butter and 1 T canola oil


2. Place milk and bread crumbs in separate bowls. Dip chicken in milk, then breadcrumbs. Add chicken to hot skillet. Cook about 5 minutes, or until bottom is crispy, and golden. Add remaining butter and oil, flip chicken over. Cook another 5 - 7 minutes, until cooked through. Remove chicken from skillet.

3. Add chicken broth and sherry to skillet to deglaze, and bring to a boil over medium heat. Scrape the brown bits off the bottom of the skillet.

4. Stir in the cream, pimentos and tomatoes. Bring to a boil and cook for 1 minute, stirring constantly. Reduce heat to low, add Parmesan, Boursin, basil and pepper. Bring to a simmer. Cook until sauce reduces by half.

5. Return chicken to skillet. Heat through. Serve with rice or pasta.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I found this recipe on Pinterest.

 

 

 

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