Pan Fried Chicken Medallions in Creamy Basil Parmesan Sauce

READY IN: 35mins
Recipe by Elizabeth Fullerton

This is a very rich dish. I made it the other night for the family and we loved it. It is a little like alfredo sauce over fried chicken. That's the best description I can give you. Don't eat this if you don't/can't eat lots of fat. It is completely out of this world though. I hope those of you brave enough to try it enjoy it as much as I do.

Top Review by HEP MEP

I thought I'd better re-review...I was typing in near darkness. % stars from all in the family! Only thing I did was to add a little salt and pepper to the sauce. This was absolutely delicious. The only thing I'd do differently next time would be to use a sturdier pasta. I used fresh angel hair and it clumped up after I put the sauce on it. We had a simple lettuce/tomato salad on the side. I'll definitely be making this again! Thanks!

Ingredients Nutrition


  1. Preheat your skillet on medium low, dip chicken pieces in egg and then dredge with flour.
  2. After all chicken has been floured, add butter to the pan, allow to butter to melt adjusting heat as necessary to keep butter from burning.
  3. Add all the chicken to the pan and allow to cook on medium for approximately five minutes.
  4. Then flip to cook the other side.
  5. After chicken has been cooked, remove from pan and add cream, basil, and 1 tablespoon of flour.
  6. Turn heat down to low and stir to make sure the pan drippings are well distributed throughout the pan.
  7. Cook until slightly thickened.
  8. In a large serving bowl, place freshly cooked pasta, then add the chicken, when sauce is finished pour it evenly over entire dish.
  9. Grate approximately 1/3 cup of parmesan cheese over the dish.
  10. Serve hot.

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