"This recipe is a welcome change from the usual fried chicken. The cream sauce gives it a wonderful flavor." — Emily Daggett
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dried bread crumbs
skinless, boneless chicken breasts
heavy whipping cream
1 (4 ounce) jar
sliced pimento peppers, drained
grated Parmesan cheese
chopped fresh basil
ground black pepper
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 cut down on the fat (just let it cook a little longer so it thickens), and used seasoned bread crumbs for better flavor. Also added 2-3 garlic cloves to the sauce. I would stick with fresh basil for best flavor - it really does make a difference. Scrumptious!
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 would either use dry basil like I usually do or cut the required amount in half. This was my first time cooking with fresh basil. That's what really overpowered the meal in my opinion. Also I didn't have any pimento peppers on hand so maybe that would have balanced the meal, but all the same I don't think I'll be making this dish again.
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 fresh basil, and I kept the cream the same at 1 cup. When I made this, I let the sauce boil for 5 minute or so, constantly stirring it so that it wouldn't burn, to thicken it up a bit. This made the perfect amount for an entire box of penne pasta without being too thick or too runny. It was incredibly tasty, and I'll definitely be making this again!
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 didn't have chicken on hand and used pork cutlets and it was just as delicious. I also added garlic and scallions to the pan while cooking the pork (chicken) and also added a clove of crushed garlic to the cream sauce. (I substituted light heavy cream instead of regular heavy cream which didn't seem to make any difference in taste at all). EXCELLENT !!!!!!!!! (it made me look like a chef in the making) :)
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 sauce and served pasta on the side. My husband and daughter loved the flavor. Next time I might add artichoke pieces as well. Thanks.
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 instead of milk and used 2 tsp of dried basil, which was perfect. I can't wait to make again!! Thank you Emily!!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken In Basil Cream
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 496
** Calories from Fat: 322
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