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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From Quick Cooking (now called Simple & Delicious). We love fresh basil, and grow some in our very little garden every year. Not only is this dish simple to prepare, it tastes delicious. I substitute evaporated fat-free or low-fat milk for the whipping cream to make it a bit healthier. I fyou pound your chicken to an even thickness (about 1/2 ) the times should be pretty accurate. Ingredients:
1/4 cup milk |
1/4 cup dry breadcrumbs |
4 boneless skinless chicken breast halves (4 ounces each) |
3 tablespoons butter |
1/2 cup chicken broth |
1 cup heavy whipping cream |
1 (4 ounce) jar pimientos, sliced & drained |
1/2 cup parmesan cheese, grated |
1/4 cup fresh basil, minced |
1/8 teaspoon pepper |
Directions:
1. Place milk and bread crumbs in separate shallow bowls.
2. Dip chicken in milk, then coat with crumbs. In a skillet over medium-high heat, cook chicken in butter on both sides until juices run clear, about 10-15 minutes (depends on thickness of your chicken breasts).
3. Remove and keep warm.
4. Add broth to the skillet.
5. Bring to a boil over medium heat; stir to loosen browned bits.
6. Stir in the cream and pimientos; boil and stir for 1 minute.
7. Reduce heat.
8. Add Parmesan cheese, basil and pepper; cook and stir until heated through.
9. Pour over the chicken.
10. Yield: 4 servings.
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