I posted the wrong photo!

FANTASTIC, A HUGE HIT..

we enjoyed this chicken, as it was definitely something different! super easy to make, although we didn't need nearly all of the sauce it made. this is something i would make only once in a great while, but for a change it was nice.

I changed the recipe slightly. I substituted capers for the pimentos and dipped my chicken which I seasoned in flour instead of breadcrumbs. I didnt see the point of the milk bath before dredging so I omitted that as well. Great recipe.

Excellent. It tasted similar to my home made Alfredo sauce, but was a lot thinner. I may add some cream cheese next time. I only made some small revisions. Didn't have any fresh basil on hand so I used about a tsp of dried basil, was unsure how we would like much more basil than that, so I added some dried parsley for additional color. Served over egg noodles. This is a very rich dish. I will make it again.

This is my MOST favorite recipe in my cookbook. The flavor is rich and oh-so-delicious, and I even get compliments from my husband who isn't usually interested in food. :) I've never made it with the pimentos, although this week I subbed sliced white mushrooms, which was quite good. I can't recommend highly enough that you add this dish to your menu soon!

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.