Chicken with Basil Cream Sauce

READY IN: 40mins
Recipe by Michelle S.

This is a recipe I found in an advertisement and jotted some additions to before making. I like to serve it with a pilaf and green beans almondine.

Top Review by Toni in Colorado

Hi: I tried this recipe also. It is very good. Unfortunately I overcooked the sauce and it curdled. Still tasted good but wasn't as pretty as the picture. Also, I used Italian seasoned bread crumbs and just milk as I did not have cream on hand. This is a definite keeper and will do better next time with not overcooking the sauce. Thanks for posting. Toni in Colorado

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Place milk in a shallow bowl.
  3. Place the bread crumbs and garlic powder in another shallow bowl.
  4. Dip the chicken in the milk, then coat the chicken well with the bread crumbs.
  5. Place the butter and olive oil in a skillet and heat till butter melts over medium heat.
  6. Brown the chicken over medium heat in the butter and olive oil mixture.
  7. Keep chicken warm in preheated oven.
  8. Add broth to skillet and bring to a boil over medium heat, scraping up the browned bits from skillet.
  9. Stir in cream and pimentos, boil and stir for 1 minute.
  10. Reduce heat and while stirring constantly add the cheese, basil, salt and pepper.
  11. Cook until heated through.
  12. Mix cornstarch with a bit of water and stir into sauce if sauce needs thickening.
  13. Place chicken on platter, and pour sauce over chicken before serving.

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