Chicken In Basil Cream

Chicken In Basil Cream

749

"This recipe is a welcome change from the usual fried chicken. The cream sauce gives it a wonderful flavor."
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Ingredients

30 m servings 496 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 496 kcal
  • 25%
  • Fat:
  • 35.7 g
  • 55%
  • Carbs:
  • 9.2g
  • 3%
  • Protein:
  • 34.2 g
  • 68%
  • Cholesterol:
  • 183 mg
  • 61%
  • Sodium:
  • 373 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.
  3. Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated through. Pour mixture over chicken and serve!

Reviews

749
  1. 987 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

We really did not enjoy this meal. Usually if my hubs doesn't care too much for a dish he'll still finish what's on his plate, but this meal was an exception. I think if I made this again I woul...

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 ...

This was a very tasty recipe. I altered the sauce recipe slightly because I wanted to season a whole box of pasta with it. I used a whole 14oz can of chicken broth, 1 cup of Parmesan, 1/2 cup ...

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 di...

You don’t know me, but you’ve gotta believe me -this is good. I mean REAL good. I modified it a tad, starting with using the standard breading method of flour, egg and (seasoned) bread crumbs...

I was out of chicken broth so I used white wine instead. Highly recommended!

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.

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 sa...

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 in...

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 lo...