Reviewed: Nov. 13, 2009

This recipe was just ok. I didnt add pimento peppers because i didnt know what they were and couldnt find any in the store. If that is the recipe breaking ingredient i would be shocked. The parm cheese kept seperating from the cream mixture so it tasted gritty. It was also a little runny, i tried to thicken it up with cornstarch but it still just didnt do the trick. The chicken needed to be seasoned before being pan fried. I love basil and this was a big disappointment.

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ROMEOLUV3

Cooking Level: Expert

Living In: Rochester, New York, USA

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Reviewed: Nov. 12, 2009

Simply said, this was wonderful. I even had to use skim milk instead of cream because that was all I had.

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margy

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Reviewed: Nov. 8, 2009

I made this for my 1 year anniversary with my boyfriend. It was absolutely perfect and delicious! We had leftovers this morning and made some scrambled eggs which also tasted amazing with the sauce! I will DEFINITELY be making this again!

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The Kitsune

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Reviewed: Oct. 28, 2009

I just finished eating this. Today was my mom's birthday and I wanted to make something special for her. It turned out perfect. The chicken alone was awesome, came out really tender. I cooked the cream in the same pan I used for the chicken, giving it a dark look. In addition, I also made instant angel hair noodles and green beans mixed with sauteed onions, stewed tomatoes and mushrooms. It was delicious. I give five stars for this recipe. BTW, this was my first attempt cooking something like this.

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Teimoshi

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Reviewed: Oct. 19, 2009

We're not a fan of pimentos...so we did omit those, but nothing else. It was creamy, delicious and even my boys loved it!! I used fresh basil and I think that's what really made it!

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Angelina

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Reviewed: Oct. 7, 2009

This is a "company worthy" meal that is easy enough to make for your family on a week night. I made this exactly like the recipe, except, I boiled the chicken stock for about 4 minutes to reduce it. I also simmered the sauce for about 5 minutes after adding the cream to allow the sauce to reduce additionally. Fresh basil really adds to the flavor. Thanks for a fabulous meal!

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DG Cook

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Downers Grove, Illinois, USA

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Reviewed: Oct. 3, 2009

Super easy and good. I left out the pimentos and added a little of a cornstartch slurry to thicken the sauce. Other than that, as directed. Will be making often.

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Rebekah

Cooking Level: Expert

Home Town: Pensacola, Florida, USA

Living In: Hot Springs, Arkansas, USA

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Reviewed: Sep. 30, 2009

This was delicious! Made exactly as stated except for the pimientos as our store does not carry them. I used capers instead. Husband and I both gobbled it up. YUM! Next time might thicken the sauce a bit with flour/water paste…. Served with green beans and rice. Thank you!

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J

Cooking Level: Intermediate

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Reviewed: Sep. 29, 2009

I used 1 roasted red bell pepper in place of the pimentos (which I would never have on hand) and that flavor was good, to us. I added garlic to the sauce because we love it. I debated adding onions too, and might next time. I used fat free half & half in place of the cream. The sauce was a bit thin, so I thickened it up with cornstarch/water paste. I ran out of parmesan and had to sub a bit of romano, which was just delicious for us anyway. We added more black pepper at the table--a lot more, but that's probably just us. All in all this was an easy and satisfying meal. Only problem was that I didn't flatten my chix breasts & they didn't cook all the way through, so we had to cut them up & microwave them to doneness. Served over linguine with "Onion Herb Bread" and "Jamie's Cranberry Spinach Salad", both from this site. Thanks for a keeper!

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Sep. 28, 2009

This was really good. I had all the ingredients on hand except the pimento so I did not use. I grow my own basil and have a lot to use up. I also used 1/2 and 1/2 instead of heavy cream for a healthier meal. My kids really liked this one as well. I served with brown rice and corn on the cob. It's meals like these that are satisfying because you don't have to spend a lot of money on ingredients which saves money and they turn out so delicious. Thanks!

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love2cook32

Cooking Level: Expert

Home Town: Plano, Texas, USA

Living In: Mckinney, Texas, USA

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Reviewed: Sep. 22, 2009

This was so good, my husband swore it could have come from our favorite and very pricey local restaurant. I will definitley make this again!

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hellonheels

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Reviewed: Sep. 17, 2009

very tasty

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Brittany

Cooking Level: Intermediate

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Reviewed: Sep. 12, 2009

I have made this recipe twice in the last few weeks. Once for my family and again for guest. It was a hit! I used fresh basil from the garden and added a little more than the recipe called for the second time around. Also made extra sauce the second time around due to everyone wanting to put it over thier rice and dip their bread in it. It really is a great recipe.

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newgirl98

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Reviewed: Sep. 9, 2009

Very Tasty! I made a couple changes: I added mushrooms and scallions to the sauce as well as some extra cheese, pimentos, and salt. I also thickened the sauce with corn starch so it sticks better to pasta. Definitely a keeper: I'd order this in a restaurant.

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Jaime

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Reviewed: Sep. 8, 2009

One word: amazing! After making this for the first time today, it is already one of my favorites. The only thing I did differently was replace the pimento peppers with mushrooms. I accompanied this dish with Roasted Garlic Mashed Potatoes & Asparagus Parmesan, both are recipes found on this site. It was a fabulous meal. Thanks so much for sharing!

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nick & jody

Cooking Level: Expert

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Reviewed: Sep. 4, 2009

I just got done eating this recipe (and I do mean JUST) and couldn't wait to write this review. I am always nervous about cooking chicken on the stove top...I'm not very good at it, but this was so easy. I used italian bread crumbs and it went so great. I did not use the pimentos and it still was amazing. I can't say enough about how good this was!!! Thank you!!!!

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skoirk3

Living In: Dothan, Alabama, USA

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Reviewed: Sep. 1, 2009

This was fabulous, and so easy to make. Everyone loved it! Thank you for the recipe!

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micheleb

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Reviewed: Aug. 29, 2009

Very, very good....I didn't change a thing!

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ROCK415

Cooking Level: Expert

Living In: Columbia, South Carolina, USA

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Reviewed: Aug. 26, 2009

This is a keeper! The sauce makes the meal and it looks so fancy.

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RobynsLeo

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Reviewed: Aug. 26, 2009

Loved the sauce, and it was sooo easy! Will make again and again. I served w/ farfalle tossed in a little butter, milk and a sprinkling of parmesan and pepper. Feels like a fancy restaurant meal, and would be great for guests.

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PJTHOMPSON

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Chicken In Basil Cream

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