Chicken With Basil Cream Sauce
1/4 C. milk
1/4 C. dry bread crumbs
4 boneless skinless chicken breasts
3 T. butter or margarine
1 T. olive oil
1/2 C. chicken broth
1 C. heavy whipping cream
1 4-oz. jar diced pimientos, drained
1/2 C. grated Parmesan cheese
1/4 C. minced fresh basil
1/8 t. pepper
1 t. cornstarch
Preheat oven to 350°F. Place milk and bread crumbs in separate shallow bowls.
Dip chicken in milk, then coat with bread crumbs. In skillet over medium heat,
brown chicken on both sides in butter and olive oil. Remove and place in
preheated oven to keep warm.
Add broth to skillet. Bring to a boil over medium heat and stir to loosen
browned bits from pan bottom. Stir in whipping cream and pimientos, boil and
stir for 1 minute. Reduce heat. Stir in Parmesan, basil and pepper and cook
until heated through. Mix cornstarch with extra chicken broth and stir into
skillet if needed to thicken sauce. Pour over chicken.
Yield: 4 servings