I switched the butter with vegetable oil, used half and half cream but only 1/3 cup and 1/3 cup soy cream. Sprinkled less than 1/4 cup parmesan on top. Otherwise, followed all the instructions. I served this with pasta because my husband is not on a diet, and it was delicious. The basil adds a lot. Don't leave it out.

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.

Husband would eat this all the time if I'd let him....I did add garlic too and red pepper flakes for some heat.

Cooked this tonight at my fire house, made 14 servings worth and it came out great. This is one we'll be adding to our fire house cook book.

Yummy! Garlic and white wine are a great addition

This was an awesome chicken dish. I had a few pieces left over so for lunch the next day I cooked prepackaged mushroom and wild rice ravioli and added the cream chicken on top.

Very tasty...just wish the sauce was thicker....still 5 stars tho!

Easy recipe that people will think you spent hours cooking. I served it over rice and the sauce was wonderful.

This was fabulous and my husband said "You can make that again". I did make some changes, as usual. I added chopped Garlic, used half & half instead of cream and added more chicken broth to have enough to pour over the bowtie pasta. I also used sun dried tomatoes (because they were on hand) rather than Pimentos.

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. :)