Many of the recipes I post out here take some time to prepare, cook or both. As many of us (myself included) do quite a bit of work night cooking, I have decided to occasionally highlight those quick recipes on Wednesdays.
Chicken breasts can be difficult to cook in a short period of time, but I use thin sliced breasts to make it fit my weeknight timeline.
Chicken In Basil Cream
You’d swear you were in a restaurant when you ate this.
There are those thinly sliced breasts.
They cook so evenly too. Reduce the cooking time for any recipe where you substitute them in.
This pan sauce is easy to make.
Beautiful!
Chicken In Basil Cream
Prep Time: 15 M | Cook Time: 15 M | Servings: 4 servings
Ingredients:
1/4 cup milk
1/4 cup dried bread crumbs
4 skinless, boneless chicken breasts
3 tablespoons butter
1/2 cup chicken broth
1 cup heavy whipping cream
1 (4 ounce) jar sliced pimento peppers, drained
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
1/8 teaspoon ground black pepper
Directions:
Place milk and bread crumbs in separate, shallow bowls. In skillet, heat butter or margarine to medium heat. Dip chicken in milk, then coat with crumbs. Cook in butter or margarine, on both sides, until juices run clear (about 10 minutes). Remove and keep warm.
Add broth to skillet. Bring to a boil over medium heat, and stir to loosen browned bits from pan. Stir in cream and pimentos; boil and stir for 1 minute. Reduce heat.
Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated through. Pour mixture over chicken and serve!
PREP 15 mins
COOK 15 mins
READY IN 30 mins
Nutritional Info: Calories 496 kcal 25%
Carbohydrates 9.2 g 3%
Cholesterol 183 mg 61%
Fat 35.7 g 55%
Fiber 0.9 g 4%
Protein 34.2 g 68%
Sodium 373 mg 15%
Source: http://allrecipes.com/Recipe/Chicken-In-Basil-Cream/Detail.aspx?evt19=1
Rantings of an Amateur Chef 
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