Total Time
35mins
Prep 10 mins
Cook 25 mins

From Quick Cooking (now called Simple & Delicious). We love fresh basil, and grow some in our very little garden every year. Not only is this dish simple to prepare, it tastes delicious. I substitute evaporated fat-free or low-fat milk for the whipping cream to make it a bit healthier. I fyou pound your chicken to an even thickness (about 1/2") the times should be pretty accurate.

Ingredients Nutrition

Directions

  1. Place milk and bread crumbs in separate shallow bowls.
  2. Dip chicken in milk, then coat with crumbs. In a skillet over medium-high heat, cook chicken in butter on both sides until juices run clear, about 10-15 minutes (depends on thickness of your chicken breasts).
  3. Remove and keep warm.
  4. Add broth to the skillet.
  5. Bring to a boil over medium heat; stir to loosen browned bits.
  6. Stir in the cream and pimientos; boil and stir for 1 minute.
  7. Reduce heat.
  8. Add Parmesan cheese, basil and pepper; cook and stir until heated through.
  9. Pour over the chicken.
  10. Yield: 4 servings.

Reviews

(4)
Most Helpful

Just had this recipe tonight and it was very good! I pounded the breasts to a half of an inch and reduced the liquid a bit after adding the chicken broth. I also plated the chicken on top of rice. A rich and savory meal! Thanks Diva!

Mean Bean January 16, 2011

I've made this recipe a couple times and we love it! Nice for company also.

Fancy Nance March 13, 2010

This was a big hit with the family after a few modifications. First, I pounded the chicken to about 1/2 inch thick then I just sauteed in coconut oil. I followed the rest of the recipe for the sauce substituting roasted red peppers for the pimentos because I didn't have any and it was wonderful! I was easy, really tasty, and it looks and smells wonderful!

Kris94 April 03, 2008

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