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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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 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 for about 5 minutes on each side or until a meat thermometer reads 170° 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. Yield: 4 servings.
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