Reviewed: May 12, 2009

Delicious!

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Cyndy

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Reviewed: May 11, 2009

This recipe is excellent! I didn't have fresh basil though so I used dried sweet basil instead but next time I will buy fresh. The only thing I would have changed would be to season the bread crumbs.

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Samantha216

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Reviewed: May 8, 2009

OUTSTANDING!! Tasty,simple & impressive! I did change it up a bit by dipping chicken in buttermilk and used sourdough bread crumbs. I used sundried tomato halves as I didn't have roasted pimentos in my pantry. This is a keeper!! Thank you for sharing! Delish!!

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tummylove

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Reviewed: May 1, 2009

Restaurant quality - I would definitely serve this to guests in my home. And the best part is that it is very easy! I changed it just a bit - used fresh red bell peppers instead of pimentos since I don't like them and used crushed seasoned croutons instead of bread crumbs which made it much more flavorful. I almost skipped out on the fresh basil and used dried, but I'm glad I didn't as it made the flavor absolutely wonderful. One thing to note, the sauce turned out quite thick. I might add some milk or extra chicken broth next time. It tasted great, but was almost too thick to spread on the chicken. I will also make double in the future to add to noodles. This recipe is a keeper all the way around and I will definitely make it again!

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Angela

Cooking Level: Intermediate

Home Town: Borger, Texas, USA

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Reviewed: Apr. 28, 2009

Yummy!! I made extra sauce and served it over bow tie pasta. Husband really liked it. I did not add the pimento, as I forgot to buy it. Will definately make again.

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sweetpotatopie

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Reviewed: Apr. 27, 2009

Excellent dish! I wish I had actually measured the liquid ingredients since it came out very runny. Or maybe it's because I didn't give it a chance to thicken. Doesn't matter, this was wonderful! Will make again and again. The fresh basil is the key! Next time I will use a better quality of cheese too. Highly recommend!

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handbanana

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Reviewed: Apr. 23, 2009

Really good! I would like to try it with fresh basil.

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soapscrubs

Cooking Level: Intermediate

Living In: Albany, New York, USA

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Reviewed: Apr. 17, 2009

Good chicken recipe. However, the cream sauce tasted a bit like cream of mushroom soup to me.....it's basically the same flavor. Just add your basil and cheese on top and you got it. I will make again. Oh, and definitely follow others advice and double the sauce.

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Amanda4TCU

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Reviewed: Apr. 16, 2009

Awesome recipe.Taste great.I did used beef broth,because I totally forgot to buy chicken broth st the store.It still tasted great.Will do this defently again.YUMMY!!!

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jess1984

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Reviewed: Apr. 12, 2009

Very tasty and easy. I did not have pimentos and substituted sauteed red pepper strips and mushrooms before adding the chicken back to the pan. Also used dried basil and it was very good. Fresh would be better though. Thanks for sharing.

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MHBMHB

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Reviewed: Apr. 6, 2009

Very good! I made some modifications to suit my own taste of course. I decided to forgo the breading on the chicken and to tell you the truth the sauce can stand alone without the additional labor (and fat). I just used chicken breasts halved and cooked in a pan with olive oil. I also couldn't find pimentos, so used roasted red peppers instead.

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Reggie

Cooking Level: Expert

Home Town: Syracuse, New York, USA

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Reviewed: Apr. 5, 2009

Very good, raves from the family. I did not use fresh basil...and had to use dried 1 TBSP. Thanks for a great recipe.

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POWERENGR

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Reviewed: Apr. 4, 2009

Delicious! Restaurant quality. Doubled the amounts for the sauce and put it over pasta. I was nervous about the flavor of the pimentos, but it was exactly the right ingredient. Who ever came up with this really has a nack for cooking and how ingredients relate. We loved it--Easy and DELICIOUS

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Lene

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Reviewed: Apr. 2, 2009

I'm also giving this recipe five stars. I made it pretty much as directed, except I used Italian bread crumbs and did put the chicken in the oven for about 30 minutes after the initial time cooking in the butter. I didn't feel it was quite done, and the outside was pretty well browned after about 10 minutes in the skillet. I just transferred the chicken to an oven safe pan, and then made the sauce. The sauce thickened up very well for me, especially after adding the cheese. This sauce would make an excellent gravy for mashed potatoes.

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David P

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Reviewed: Apr. 1, 2009

Restaurant quality!!! I made a few changes...I added fresh sliced mushrooms and did double the sauce. Also, I used all low fat ingredients...fat free half n half...low fat margerine...etc...still turned out great !!!!! I will be making this again and passing recipe along to friends.

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K.K.B.

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Reviewed: Apr. 1, 2009

Very simple to make, and very good. I am not the best cook in the world, and usually destroy the most simple recipe. But this was quick, easy, and made my guests think I actually new what I was doing in the kitchen.

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Charles Collins

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Reviewed: Mar. 31, 2009

Absolutely delicious!

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Nancy Cotton

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Round Rock, Texas, USA

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Reviewed: Mar. 31, 2009

Followed this recipe exactly and it was absolutely wonderful. the pimentos and the Basil gave it such an incredible flavor. Tastes like something you would get at a restaurant. Next time I will pound my chicken thin as the breasts i had were extremely thick and I had to put them in the oven for a while to cook. (in order to prevent burning) Served with asparagus and crescent rolls!

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Christine W

Cooking Level: Intermediate

Living In: Midlothian, Virginia, USA

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Reviewed: Mar. 30, 2009

Excellent recipe. I did season my chicken with garlic powder, salt, and onion powder. Next time, I will leave out the salt. Made it toooo salty. Doubled the sauce. At first I thought it wasn't going to thicken up, but I continued to stir it on medium heat and it thickened just fine. I put the chicken back in the pan with the sauce and then served it over egg noodles. The family really enjoyed it!

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