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Herb Crusted Chicken in Basil Cream Sauce (serves 2) Recipe

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This recipe for Herb Crusted Chicken in Basil Cream Sauce (serves 2) is from Our Family Cookbook Project, 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:  
2 boneless skinless chicken breasts, pounded thin
1/4 cup milk
1/2 cup garlic and herb bread crumbs
2 tsp shoup seasonings
1 tsp freeze dried chives
3 Tbsp. butter
3 cloves of garlic, minced
1/2 c. chicken broth
1/4 can of Italian diced tomatoes, drained and finely chopped
1 c. heavy whipping cream
1/2 c. grated parmesan cheese
2 Tbsp. freeze dried basil
dash of ground black pepper
Directions:
Directions:
1. Place bread crumbs, Shoup's seasoning, and freeze dried chives in a shallow bowl; mix thoroughly.
2. Place milk in a separate shallow bowl.
3. In a skillet, heat butter on medium heat. Meanwhile, pound chicken flat and thin for even cooking.
4. Dip the chicken in the milk, then coat with crumb mixture.
5. Cook chicken in butter until browned and cooked through, about ten minutes. Remove and keep warm.
6. In the same skillet, add garlic and saute for approximately 1 minute.
7. Add chicken broth and bring to a boil over medium heat. Stir occasionally to loosen browned parts from the pan.
8. Stir in cream and tomatoes; bring to a boil and stir for one minute.
9. Reduce heat to low; add parmesan cheese, basil, and dash of pepper. Stir sauce and cook until heated through and thickened, about 5 minutes.
10. Serve by pouring the sauce over the chicken. For added flair, serve the chicken and sauce over cooked pasta.

 

 

 

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