Basil Cream Chicken

    Basil Cream Chicken


    253 people made this

    About this recipe: Basil and parmesan make this a luxurious dinner and you'll never guess how easy and delicious! I like it with pasta, with veggies or just rice.

    Serves: 4 

    • 4 tablespoons milk
    • 4 tablespoons dried breadcrumbs
    • 4 skinless, boneless chicken breasts
    • 3 tablespoons butter
    • 110ml chicken stock
    • 225ml rich cream
    • 110g jarred pimento or jarred red capsicums, drained and sliced
    • 4 tablespoons grated Parmesan
    • 4 tablespoons chopped fresh basil
    • freshly ground black pepper to taste

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Place milk and breadcrumbs in separate shallow bowls. Dip chicken in the milk, then coat with breadcrumbs. In a frying pan over medium heat, fry chicken in butter on both sides, until the juices run clear. Remove from frying pan and keep warm.
    2. Add the stock to the frying pan; bring to a boil over medium heat. Stir to loosen browned bits from pan. Stir in the cream and pimentos; simmer and stir for one minute. Reduce heat; add the Parmesan cheese, basil and black pepper. Simmer and stir until heated through. To serve, pour the sauce over the chicken.

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