Chicken With Basil Cream Sauce |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Another very good dish, I have lightened up to lower calories and fat. Ingredients:
1/4 cup fine dry breadcrumb |
1 tablespoon fresh basil, sniped or 3/4 teaspoon dried basil, crushed |
1/8 teaspoon paprika |
1/8 teaspoon ground black pepper |
1 tablespoon butter, melted |
4 boneless skinless chicken breast halves |
2/3 cup reduced-fat milk |
2 teaspoons all-purpose flour |
3/4 teaspoon instant chicken bouillon granules |
Directions:
1. Preheat oven to 400 degrees F. In small bowl, combine bread crumbs, 2 teaspoons of the fresh basil or 1/2 teaspoon of the dried basil, paprika, and pepper. Drizzle with melted butter, toss gently to combine.
2. Arrange chicken in 2 quart rectangular baking dish. Sprinkle chicken with crumb mixture; press gently onto chicken to coat. Bake for 20-25 minutes or until chicken is no longer pink.(170 F).
3. Meanwhile, for sauce: In small saucepan, combine the milk, flour, bouilon granules, and remaining dried herb (if using). Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Stir in the remaining fresh herb (if using). Serve chicken with sauce.
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