Jun 05 2009
Basil Cream Chicken
We got our first form submission! And BOY does it sound GOOD!
This yummy concoction comes courtesy of Darla Wentz. That’s what she said. I mean, that’s all she said.
But it’s really not, because she also said this:
My husband loves this recipe! He says it taste like something you would get at a nice Italian restaurant. Give it a try…you won’t be disappointed!!!
Ingredients:
• 1/4 cup milk
• 1/4 cup panko bread crumbs
• 1 lb. boneless, skinless chicken breast tenders
• 3 Tbsp butter
• 1/2 cup chicken stock or broth
• 1 cup heavy whipping cream
• 1/4 cup chopped roasted red pepper
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 1/8 tsp ground black pepper
Place milk and bread crumbs in separate shallow bowls. Dip chicken in milk and then in bread crumbs. Heat the butter in a large skillet. Fry the chicken in the skillet until brown on both sides and juices run clear. Remove and keep warm. Add broth to the skillet; bring to a boil, stirring to bring up all of the browned bits. Stir in cream and red peppers. Reduce heat and simmer for one minute. Add the Parmesan, basil and black pepper. Simmer and stir until heated through. Pour the sauce over the chicken and serve. Goes great with rice or angel hair pasta.
Notes: Delicious served over angel hair pasta.
Number of Servings: 4-6
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