Are you wearing socks? Because this dish is about to knock them off! This is one of my FAVORITE ways to cook chicken EVER. And believe me, I’ve tried it at least a hundred ways.
There’s just so much right with this dish. The chicken alone was delicious, with it being breaded in Italian breadcrumbs and then sauteed so that it’s a beautiful golden brown. But the sauce…ooohhhh the sauce. It was out of this world! I love creamy sauces, and this one has got to be the best one I’ve ever had. It was just so full of flavor and tasted so rich! The basil and pimentos (which I didn’t even know if I would like) just made my taste buds do a happy dance.
Typically, I try to avoid recipes that use heavy cream just because it’s so fattening. But I’m glad I made an exception with this one. It was ssooooooo good. Worth every calorie.
- 1/4 c milk
- 1/4 c Italian breadcrumbs
- 4 boneless, skinless chicken breasts
- 3 T butter
- 1/2 c chicken broth (I use 98% fat free)
- 1 c heavy cream
- 1 can (4 oz.) Diced pimiento
- 1/4 c fresh basil, minced
- 1/2 c Parmesan, grated
- 1/8 t pepper
- Place milk and bread crumbs in separate shallow bowls. Dip chicken in milk, and then coat with crumbs.
- Heat skillet over medium heat. Add chicken to skillet with 1/2 of the butter about 8 min. Add remaining butter, flip chicken and cook another 8 min till chicken is cooked through. Remove and keep warm.
- Add broth to skillet. Bring to boil over medium heat, scraping up any remaining pieces. 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.
Source: Big Oven