Tuesday, February 5, 2013

Basil Cream Chicken [recipe]...

Okay, after a while, it may not be so much of a secret that we eat a lot of chicken in my house. most of the time that chicken is being cooked in a crockpot, but this week I was feeling a little domestic, the husband was home to help with the toddler who thinks that cracking eggs is the most fun thing ever, and pots and pans are supposed to be banged, so I went to work on this amazing pinterest recipe...
Basil Cream Chicken.
adapted from allrecipes.com

1/4 cup milk
1/4 cup dried bread crumbs
4 skinless, boneless, thawed chicken breasts
3 tablespoons butter
1/2 cup chicken broth
1 cup heavy whipping cream
1 [4 ounce] jar sliced pimento peppers
1/2 cup grated Parmesan cheese
1/4 chopped fresh basil
1/8 teaspoon ground black pepper

  1. 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.

2. 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.
[pimento peppers. I had no idea what they were befor this recipe.]

3. Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated through. Pour mixture over chicken and serve!

e  n  j  o  y  !

Seriously, it was probably the most delicious chicken recipe we have ever made, 
and like I said before, we eat a lot of chicken in this house, and I think it's safe to say, this recipe just took the place of "favorite" on the hubby's list!
hopefully it will take a place in your menu planning!


  1. I've made that before and it is seriously the best chicken ever!!

  2. I have this pinned and keep meaning to make it!! Looks delicious!


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