Recipe by JANETFORAUBURN
"This is quick to make and tastes great. The sauce has a great Parmesan and basil flavor."
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skinless, boneless chicken breast halves
heavy whipping cream
1 (4 ounce) jar
sliced pimento peppers, drained
grated Parmesan cheese
chopped fresh basil
ground black pepper
You don’t know me, but you’ve gotta believe me -this is good. I mean REAL good. I modified it a tad, starting with using the standard breading method of flour, egg and (seasoned) bread crumbs. I browned the chicken in a mixture of butter and olive oil to reduce the burning point temperature. Once I browned it thoroughly I cut into it and noticed it was still a little pink on the inside – no problem, I just threw it in a 325 degree oven while I prepared the sauce and cooked some pasta. While I only made two chicken breasts, I hated to waste the better portion of an 8 oz. carton of chicken broth and half a carton of cream, so I thought what the heck, I’ll use it all! I added the chicken broth to the pan first, reduced it drastically, then added the entire carton of cream and let it go until the sauce had reduced to a thick and velvety smoothness. I added the Parmesan and pimiento just before serving and topped the chicken with a basil chiffonade rather than stirring it into the sauce. The chicken was tender and moist, the coating dry, golden and crispy (rather than mushy and soggy), complemented by the luxurious, rich sauce. The pimiento was a nice touch, subtly enhancing the sauce. I’m glad I had the extra sauce - it was perfect for some nice pasta! Since this is a dinner a little on the rich side, I chose to serve it with just a few pattypan squash, lightly seasoned with butter, salt and pepper. At the risk of sounding corny, this was a GLORIOUS dinner.
Since I'm not a fan of fried chicken, I have to pass on the breading... but the sauce is great!
Very good, but I made a few changes: I pounded out the chicken a bit for quick even cooking: I dipped the chicken in egg instead of milk; I added chopped garlic while the chicken was cooking and to the sauce; I used half-n-half instead of heavy cream; and I used more chicken broth and less cream to cut some of the fat. I stuck with the original recipe for the most part - it is really very good!
I baked the chicken in the oven and doubled the sauce as another reviewer suggested so I'd have enough to go over angel hair pasta. This sauce was so heavy I should have done linguine! It was rich, thick and very creamy. All I had to add to give it a little more flavor was 1 tsp. of minced garlic from the jar. My husband was looking for more of a tomato basil cream sauce, so I added a 14.5 oz. can of italian sytle diced tomatoes to some of it and a little sugar and we had it!
This is really good. Unfortunately I made some changes to the recipe to suit our tastes (hence the 4 star rating). I pounded out the chicken breasts for even cooking and added some fresh garlic (like another reviewer suggested). I also omitted the pimentos (didn't have any). I added just a splash of dry white wine. Fabulous over some noodles. Will definately make again. Thanks for the post.
Here are my modifications: I cut my chicken breasts into bite-sized chunks, fried them in butter with 4 cloves of minced garlic. I also added broccoli and used whole pimentos from the mexican food section (much cheaper) sliced in strips. I substituted half and half for the heavy cream, used 2 tsp dried basil, doubled the sauce and added a little corn starch to thicken it. I served it over fettucini. Overall, it was good...my family liked it a lot, but personally, I thought it was more work than I like (frying the chicken, then setting it aside, grating the parmesean, etc.) I imagine it would be very good with fresh basil and maybe some fresh tomatoes (nice summer dish)
I'm on Atkins, so this was perfect for me. I did add garlic to the butter as I cooked the chicken, which I coated w/parmesan-not flour. And instead of pimentos (which I didn't have), I used chopped jalapenos. JUST RIGHT! (For me-if you don't like spicy food, stick w/the pimentos.) Great recipe to build on!
No, I didn't follow the recipe; but I learned a few things so you might want to read this anyway - even if you make faces at us who don't follow recipes to a "T" :) I didn't make the chicken - at all. I thought I'd try the sauce first. The sauce - well, I subbed half & half. I used 2c thinking it was going to be fabulous - & so I could have half with basil, half without. I just melted a little butter, added the half & half & heated. Added a cup of parmesan & almost 1/4t freshly ground black pepper. Stirred till melted, which takes longer than I expected; but maybe I just added it too soon. I read in another review, not from this recipe, about using mozzarella as a thickener instead of cornstarch or flour. Hmmm, I tried it. 'Didn't work on this one. I added a half cup of shreddded mozzarella & still had to thicken with 2T cornstarch. Maybe the mozzarella trick would be a trick for when your first choice didn't thicken enough. Sooo, it was good then. Nice & thick & yum. I added a third cup or so fresh basil to a cup of the sauce. I love basil. I love it. I love it, love it, love it; but it just didn't do anything for me in this recipe. I wanted it, too. What a great idea - creaminess of parmesan & fresh basil. 'Sounded great, but notsomuch. Oh yeah, I'll eat it; but prefer it without my precious basil. :)
* Percent Daily Values are based on a 2,000 calorie diet.
Basil Cream Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 322
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