Chicken In Basil Cream Recipe - Allrecipes.com
Chicken In Basil Cream Recipe
  • READY IN 30 mins

Chicken In Basil Cream

Recipe by  

"This recipe is a welcome change from the usual fried chicken. The cream sauce gives it a wonderful flavor."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    30 mins

Directions

  1. Place milk and bread crumbs in separate, shallow bowls. In skillet, heat butter or margarine to medium heat. Dip chicken in milk, then coat with crumbs. Cook in butter or margarine, on both sides, until juices run clear (about 10 minutes). Remove and keep warm.
  2. Add broth to skillet. Bring to a boil over medium heat, and stir to loosen browned bits from pan. Stir in cream and pimentos; boil and stir for 1 minute. Reduce heat.
  3. Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated through. Pour mixture over chicken and serve!
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Reviews More Reviews

Most Helpful Positive Review
Mar 16, 2003

This is wonderful! The sauce is divine! I would double the sauce so you have enough to drizzle on a side of pasta. I pounded the chicken breasts so they weren't so thick, used half & half to cut down on the fat (just let it cook a little longer so it thickens), and used seasoned bread crumbs for better flavor. Also added 2-3 garlic cloves to the sauce. I would stick with fresh basil for best flavor - it really does make a difference. Scrumptious!

 
Most Helpful Critical Review
Oct 11, 2011

We really did not enjoy this meal. Usually if my hubs doesn't care too much for a dish he'll still finish what's on his plate, but this meal was an exception. I think if I made this again I would either use dry basil like I usually do or cut the required amount in half. This was my first time cooking with fresh basil. That's what really overpowered the meal in my opinion. Also I didn't have any pimento peppers on hand so maybe that would have balanced the meal, but all the same I don't think I'll be making this dish again.

 
May 14, 2009

This was a very tasty recipe. I altered the sauce recipe slightly because I wanted to season a whole box of pasta with it. I used a whole 14oz can of chicken broth, 1 cup of Parmesan, 1/2 cup fresh basil, and I kept the cream the same at 1 cup. When I made this, I let the sauce boil for 5 minute or so, constantly stirring it so that it wouldn't burn, to thicken it up a bit. This made the perfect amount for an entire box of penne pasta without being too thick or too runny. It was incredibly tasty, and I'll definitely be making this again!

 
Jan 22, 2003

Me and my husband absolutely LOVED this recipé. We loved the cream sauce the best. My husband kept on raving about it and said to make it again very soon. I served this over egg noodles. I didn't have chicken on hand and used pork cutlets and it was just as delicious. I also added garlic and scallions to the pan while cooking the pork (chicken) and also added a clove of crushed garlic to the cream sauce. (I substituted light heavy cream instead of regular heavy cream which didn't seem to make any difference in taste at all). EXCELLENT !!!!!!!!! (it made me look like a chef in the making) :)

 
Feb 12, 2007

I was out of chicken broth so I used white wine instead. Highly recommended!

 
Jul 13, 2003

Excellent recipe. I skipped the basil and pimiento, and added some red pepper. Also used 2% milk instead of heavy cream and thickened it with butter and flour. I will make this again.

 
Jan 05, 2004

Wonderful recipe! To save preparation time, I used a packaged "shake and bake" style coating mixture and baked the chicken, then served it with the cream sauce. I added a few mushrooms to the sauce and served pasta on the side. My husband and daughter loved the flavor. Next time I might add artichoke pieces as well. Thanks.

 
Mar 14, 2012

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.

 

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Nutrition

  • Calories
  • 496 kcal
  • 25%
  • Carbohydrates
  • 9.2 g
  • 3%
  • Cholesterol
  • 183 mg
  • 61%
  • Fat
  • 35.7 g
  • 55%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 34.2 g
  • 68%
  • Sodium
  • 373 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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