Pan Fried Chicken Medallions in Creamy Basil Parmesan Sauce

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.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  lb chicken, cut into 2 inch pieces
• 3⁄8 cup butter
• 1 1⁄2 cups flour
• 2  eggs
• 8  ounces angel hair pasta, cooked
• 2  cups  cream or 2  cups half-and-half
• 1 -2  tablespoon dried basil, use double if using fresh
• 1⁄3 cup parmesan cheese, freshly grated is best

Directions

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.