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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Reviewed: Aug. 25, 2009

great sauce, I didn't have any fresh basil on hand so I used 1 tablespoon of chopped basil (from supermarket refrigerated cabinet, just as good as fresh) also substituted 1/2 jar of roasted red capsicum (pepper) for the pimento. Have made this with full cream and also with light cream, fantastic either way

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annieccooper

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Reviewed: Aug. 24, 2009

very tasty thanks. i used 1% milk to cut on cals and added chopped artichoke hearts with the pimento's delish:) i also used cornstarch b/c the sauce wasn't thickening as fast as the recipe shows!

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Kristin p

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Aug. 22, 2009

This was great even though I made it without the breading. For a chicken in cream sauce I prefer the "Dijon-Tarragon Cream Chicken" on this site as it has a more robust flavor, but I love the cheese and basil on this one.

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HomemakerSuzy

Cooking Level: Intermediate

Home Town: Castro Valley, California, USA

Living In: Aiea, Hawaii, USA

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Reviewed: Aug. 22, 2009

My husband loved it so much we had it two nights in a row!

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Paula H.

Cooking Level: Intermediate

Home Town: North Canton, Ohio, USA

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Reviewed: Aug. 20, 2009

We all loved this. We made it the first time like the recipe says over chicken and The sauce was so fantastic my husband started suggesting other things it could go over. So I made the suace again a week later and we put it over Salmon. It was fantastic and so easy. I did do things a little different the second time to thicken it a bit. I put the butter in the bottom of the sauce pan and sauted the peppers (I used red and yellow roasted peppers in a jar instead of pimentos-thats what I had)I added ground sea salt and ground pepper then I added the chicken broth and the fresh basil- I think I used a 1/2 a cup of fresh basil- twice what it call for-chopped small but not super small. I let it cook (boil) for a couple of minutes added the cream and put it on simmer. Then added the Parmesan cheese- let it simmer uncovered for a while to get creamer and thicker. Spooned it over the Salmon. Yumm!

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Susan

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Reviewed: Aug. 19, 2009

Made this tonight for myself, hubby and mom, and we all three agree it's a keeper. I made it exactly as directed, and had plenty of sauce for drizzling over pasta, if I had wanted. I served it with garlic smashed potatoes and fresh green beans. I would be proud to serve this to anyone. :)

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WEAVER4U

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Reviewed: Aug. 19, 2009

This chicken was DELICIOUS! It was also quick and easy...3 for 3!! The only change I made was omitting the pimentos (don't like). At the suggestions of others, I doubled the sauce and served it over basmati rice (instead of pasta, but will try that, too)....excellent! My only recommendation is to thicken the sauce either by reducing it or adding corn starch. Mine was a little loose. Aside from that...perfection!!!

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dreechrismom

Cooking Level: Intermediate

Home Town: North Reading, Massachusetts, USA

Living In: Westford, Massachusetts, USA

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Reviewed: Aug. 16, 2009

wow! this was great. the only thing i did differently was not bread the chicken as i'm trying to stick to low carb, so i just browned it and then made the sauce. wonderful. can't wait to make it again. i think it would make a nice christmas entree with the green and red showing up so nicely.

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little bear

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Reviewed: Aug. 16, 2009

Left out the pimentos and added a dash of fresh nutmeg. I'll thicken the sauce with a roux next time, but this was magnificent! We're big fans of skin-on fried chicken, but this made the boneless/skinless breasts a real treat. Great with pasta.

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Christine

Cooking Level: Expert

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Reviewed: Aug. 15, 2009

I made this last month for a company dinner. I couldn't believe it would be as simple as it was, but needed something fast as I was in classes all morning, then had to come home and do up dinner for guests that night. The only thing I did differently from the recipe was that I chose to use boneless, skinless chicken breasts and to not bread them as I was trying for a similar taste to a frozen meal entree that I love. The fresh basil is heavenly! I'd never used pimentos in cooking, but they definitely are an important part of this dish. The sauce was perfect, not thin or runny. Everyone loved it and it looked as if I had worked furiously all day with just a few minutes of time! So great, it is being brought out again tonight for another guest dinner! Has definitely joined the family menu roster!

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Freida

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Reviewed: Aug. 13, 2009

This was great and fairly easy. The only thing I did differently was to add 2 cloves of chopped garlic to the butter and sauted slightly before adding chicken. It was a nice change. My son-in-law said it looked like restaurant quality!

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jmc

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Reviewed: Aug. 12, 2009

This is by far the best dinner I have cooked. I followed the recipe exactly as said and turned out really good. One thing I do have to say is that the chicken needed a little seasoning. So next time I will season it a bit. Also I have read that some, omit the pimientos and basil!! Well DONT it's what makes this recipe great! :0)

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Didi03

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Reviewed: Aug. 12, 2009

OMG!!! This was amazing! I made this for dinner tonight along with some mashed potatoes and fresh brocoli. My hubby loved it. I doubled the sauce to have enough for leftovers tomorrow. The sauce was devine. Thick and creamy. I didn't substitute anything. Will definitely be making this again. Also extremely easy to make even for the novice cook.

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