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Chicken In Basil Cream
SUBMITTED BY:
Emily Daggett
PHOTO BY:
terka
"This recipe is a welcome change from the usual fried chicken. The cream sauce gives it a wonderful flavor."
RECIPE RATING:
Read Reviews
(159)
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SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/4 cup milk
1/4 cup dried bread crumbs
4 skinless, boneless chicken breasts
3 tablespoons butter
1/2 cup chicken broth
1 cup heavy whipping cream
1 (4 ounce) jar sliced pimento peppers, drained
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
1/8 teaspoon ground black pepper
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DIRECTIONS
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.
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.
Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated through. Pour mixture over chicken and serve!
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REVIEWS
Reviewed on Mar. 16, 2003 by
REBECCA JO
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REBECCA JO
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!
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10 users found this review helpful
This is wonderful! The sauce is divine! I would double the sauce so you have enough to...
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Reviewed on Feb. 12, 2004 by JENARM
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JENARM
Feb. 12, 2004
Mmmmmmmmm!! This was SO good I can't find the words to say how much I enjoyed it. My kids weren't that keen, but they are little. What do they know? ha ha. THanks for this great recipe. I am hooked.
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7 users found this review helpful
Mmmmmmmmm!! This was SO good I can't find the words to say how much I enjoyed it. My kids...
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Reviewed on Jan. 22, 2003 by deanna
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deanna
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) :)
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7 users found this review helpful
Me and my husband absolutely LOVED this recipé. We loved the cream sauce the best. My...
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Reviewed on Jan. 5, 2004 by
SHURMAY
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SHURMAY
Jan. 5, 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.
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6 users found this review helpful
Wonderful recipe! To save preparation time, I used a packaged "shake and bake" style coating...
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Reviewed on Feb. 12, 2007 by
zamgirl
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zamgirl
Feb. 12, 2007
I was out of chicken broth so I used white wine instead. Highly recommended!
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5 users found this review helpful
I was out of chicken broth so I used white wine instead. Highly recommended!
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Reviewed on Jul. 23, 2003 by
DREGINEK
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DREGINEK
Jul. 23, 2003
If I could give this recipe 10 stars, I would! Everyone loved this dish! The "sauce" is what takes ordinary fried chicken to the next level. Fine dining! I dipped the chicken in a beaten egg instead of milk and used 2 tsp of dried basil, which was perfect. I can't wait to make again!! Thank you Emily!!
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5 users found this review helpful
If I could give this recipe 10 stars, I would! Everyone loved this dish! The "sauce" is what...
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Reviewed on Jul. 13, 2003 by LNELSONINDY
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LNELSONINDY
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.
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5 users found this review helpful
Excellent recipe. I skipped the basil and pimiento, and added some red pepper. Also used 2%...
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Reviewed on Jan. 22, 2003 by SMLUCY
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SMLUCY
Jan. 22, 2003
This is a great dish. I pounded the chicken breasts thin so they would not need to fry for long. I cut some fat out of the sauce by using 2% milk instead of heavy cream. To compensate for the loss in thickness, I started the sauce by melting some margarine and then mixing in some flour before slowly stirring in the broth and milk. Still a very tasty sauce.
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5 users found this review helpful
This is a great dish. I pounded the chicken breasts thin so they would not need to fry for...
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Reviewed on Aug. 21, 2007 by
TchrJrHi
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TchrJrHi
Aug. 21, 2007
I loved this....hubby said 4 stars (I say 4.5) I doubled the amount of sauce to have enough to spoon over egg noodles, but didn't double the amount of basil and it was really good. Have never used fresh basil before and love it. Tastes really fresh. Thanks for the post...a definate keeper. This recipe is almost identical to the Basil Cream Chicken....they are both good. Thanks for the post.
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4 users found this review helpful
I loved this....hubby said 4 stars (I say 4.5) I doubled the amount of sauce to have enough to...
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Reviewed on Mar. 17, 2004 by
JenInCalifornia
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JenInCalifornia
Mar. 17, 2004
This was excellent! My husband said it was like going out to a nice italian resturant. I served it with pasta and there was plenty of sauce to serve over both. Wonderful! I wish I could give it 10 stars! Thanks for the great recipe!!!
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4 users found this review helpful
This was excellent! My husband said it was like going out to a nice italian resturant. I...
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