Chicken In Basil Cream Recipe

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Most Helpful Positive Review

Mar 16, 2003

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!

—REBECCA JO

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Most Helpful Critical Review

Oct 11, 2011

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.

—bigmama

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785 Ratings

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May 14, 2009

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!

—FAERIECHILDE

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Jan 22, 2003

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) :)

—deanna

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Feb 12, 2007

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

—zamgirl

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Jul 13, 2003

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.

—LNELSONINDY

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Jan 05, 2004

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.

—SHURMAY

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Jul 23, 2003

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!!

—DREGINEK

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Nutrition

Calories
496 kcal
25%

Carbohydrates
9.2 g
3%

Cholesterol
183 mg
61%

Fat
35.7 g
55%

Fiber
0.9 g
4%

Protein
34.2 g
68%

Sodium
373 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chicken In Basil Cream

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 496
** Calories from Fat: 322

% Daily Value *
** Total Fat 35.7g 55 %
** Saturated Fat 21.6g 108 %
** Cholesterol 183mg 61 %
** Sodium 373mg 15 %
** Potassium 450mg 13 %
** Total Carbohydrates 9.2g 3 %
** Dietary Fiber 0.9g 4 %
** Protein 34.2g 68 %
** Sugars 2.1g
** Vitamin A 42 %
** Vitamin C 43 %
** Calcium 25 %
** Iron 19 %
** Thiamin 16 %
** Niacin 159 %
** Vitamin B6 47 %
** Magnesium 18 %
** Folate 11 %

* 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.