Reviewed: Sep. 30, 2012

This is hands down one of my favorite recipes on here. Worthy of serving for guests. Added more cream for a bit more sauce. Kept chicken warm in 200 degree oven while cooking the sauce. Great easy side is boxed italian herb angel hair pasta. Served chicken over pasta and drizzled with sauce. YUM! Restaurant quality recipe! will make over and over.

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Reviewed: Sep. 28, 2012

Yummy, even my toddlers liked it (except they took out the basil).

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orchid_blossom

Cooking Level: Intermediate

Reviewed: Sep. 22, 2012

I used half and half in place of heavy cream to reduce the calories in the recipe. Next time I would pound the chicken breasts flat so they cook more quickly and evenly.

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mkstevens09

Cooking Level: Expert

Home Town: Ortonville, Michigan, USA

Living In: Lake Orion, Michigan, USA

Reviewed: Sep. 17, 2012

We love this as is! It is a staple in our family and pleasing to all (that's saying a lot).

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UMMADAM

Reviewed: Aug. 28, 2012

As others did, I doubled the sauce, and made it lighter by using less cream, making a roux, and sauteeing the pounded breasts after dipping them in a bit of flour. Fresh Basil is the key IMHO!

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arprodeo

Cooking Level: Intermediate

Home Town: Owego, New York, USA

Living In: Westchester, New York, USA

Reviewed: Aug. 26, 2012

Great recipe an not too time consuming.

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miche karen

Cooking Level: Expert

Home Town: Lombard, Illinois, USA

Living In: Bartlett, Illinois, USA

Reviewed: Aug. 20, 2012

i made this for dinner tonite...absolutley delicious!!!!! the chicken was perfectly crispy on the outside and so tender and juicy on the inside!! and the sauce was so creamy! the fresh basil made the dish!!! great way to use up some of the basil from the garden!

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rebeccawparks

Cooking Level: Expert

Home Town: Ridgeway, Virginia, USA

Living In: Kernersville, North Carolina, USA

Reviewed: Aug. 9, 2012

Awesome. I followed the recipe and it turned out perfectly. I thought there was plenty of sauce without doubling the recipe. I did keep the oven warmed to 200 degrees and put the cooked chicken in there to keep it warm while I fried the rest and made the sauce.... Yum. My kids even liked the chicken....though they refused to try the sauce.

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LC141

Reviewed: Aug. 8, 2012

Made this for supper tonight and it was fantastic with some modifications. We didn't bread the chicken, just cooked with a little bit of evoo and lots of seasoning. Made a roux with flour and the leftover oil in the pan, then added broth, basil, tomatoes and garlic. Used half and half instead of heavy cream. Added lots k extra garlic and put in two big handfuls of fresh baby spinach before adding the chicken back in. It was so so good!!

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jsb021

Cooking Level: Intermediate

Reviewed: Aug. 5, 2012

I used garlic butter since i did not have any butter left. I think it added flavor to the chicken. I used flour to make the sauce thicker and added some salt to it as i found it was lacking some taste.

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