Chicken in Basil Cream

Total Time Prep/Total Time: 25 min.
Yield 4 servings
Contest Winner
Test Kitchen Approved
When I first read this recipe, I thought it looked difficult. But because I had all the ingredients readily at hand, I gave it a try. Am I glad I did! Not only it is simple to prepare, it tastes. —Judy Baker Craig, Colorado

Ingredients

  • 1/4 cup whole milk
  • 1/4 cup dry bread crumbs
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 3 tablespoons butter
  • 1/2 cup chicken broth
  • 1 cup heavy whipping cream
  • 1 jar (4 ounces) sliced pimientos, drained
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup minced fresh basil
  • 1/8 teaspoon pepper

Directions

  1. Place milk and bread crumbs in separate shallow bowls. Dip chicken in milk, then coat with crumbs.
  2. In a large skillet over medium-high heat, cook chicken in butter until a thermometer inserted in chicken reads 165°, about 5 minutes on each side. Remove and keep warm.
  3. 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.

Nutrition Facts

1 each: 493 calories, 37g fat (22g saturated fat), 177mg cholesterol, 536mg sodium, 9g carbohydrate (3g sugars, 1g fiber), 30g protein.

When I first read this recipe, I thought it looked difficult. But because I had all the ingredients readily at hand, I gave it a try. Am I glad I did! Not only it is simple to prepare, it tastes. —Judy Baker Craig, Colorado
Recipe Creator

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