Basil Cream Chicken

Basil Cream Chicken

193
JANETFORAUBURN 2

"This is quick to make and tastes great. The sauce has a great Parmesan and basil flavor."

Ingredients

servings 493 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 493 kcal
  • 25%
  • Fat:
  • 35.7 g
  • 55%
  • Carbs:
  • 9.3g
  • 3%
  • Protein:
  • 33.3 g
  • 67%
  • Cholesterol:
  • 181 mg
  • 60%
  • Sodium:
  • 490 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

  1. Place milk and breadcrumbs in separate shallow bowls. Dip chicken in the milk, then coat with breadcrumbs. In a skillet over medium heat, fry chicken in butter or margarine, on both sides, until the juices run clear. Remove from skillet and keep warm.
  2. Add the broth to the skillet; bring to a boil over medium heat. Stir to loosen browned bits from pan. Stir in the cream and pimentos; boil and stir for one minute. Reduce heat; add the Parmesan cheese, basil and black pepper. Simmer and stir until heated through. To serve, pour the sauce over the chicken.
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Reviews

193
  1. 228 Ratings

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You don’t know me, but you’ve gotta believe me -this is good. I mean REAL good. I modified it a tad, starting with using the standard breading method of flour, egg and (seasoned) bread crumbs...

Very good, but I made a few changes: I pounded out the chicken a bit for quick even cooking: I dipped the chicken in egg instead of milk; I added chopped garlic while the chicken was cooking and...

I baked the chicken in the oven and doubled the sauce as another reviewer suggested so I'd have enough to go over angel hair pasta. This sauce was so heavy I should have done linguine! It was ...