Monday, April 22, 2013

Chicken with Basil Cream Sauce

Yum
I have been dreaming about the basil cream sauce that I made months ago for my Secret Recipe Club dish and when I found this recipe from Christy of The Girl Who Ate Everything - I knew it was going to be a winner, winner, chicken dinner. Literally!

I love the breadcrumb coated-chicken with the sauce though. That is what really made the dish for me :) We paired it with broccoli and carrots and a spinach salad.

Chicken in Basil Cream Sauce - crunchy chicken breast smothered in a rich, creamy basil & sundried tomato sauce #recipe #chicken

(Print)
What you need:
  • 1/2 cup milk
  • 1/2 cup Italian breadcrumbs
  • 4 chicken breasts
  • 3 Tbsp. butter
  • 1 clove garlic, minced
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 1/4 cup sundried tomatoes
  • 1/2 cup Parmesan cheese
  • 1/4 cup fresh basil
  • 1/8 tsp. pepper
Directions:
Heat butter to medium in a skillet.
Dip chicken in milk and then in crumbs.

Cook chicken in skillet until browned on each side. If your chicken isn't done all the way, you can put it in a 350* oven and finish it off.

In the skillet the chicken was in, add garlic and cook for 30 seconds.
Add broth and bring to a boil over medium-high heat.

Stir in cream and tomatoes. Boil for one minute and then reduce heat.
Add Parmesan, basil, and pepper. Cook until thickened.
Serve over chicken.


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