Friday, July 27, 2012

Chicken in Basil Cream Sauce

Guess whaaaat?
That's right.
Another chicken recipe.

I love you, please don't leave me! (although I'm sure Jen is still happy about this :P)

I'm picky! 
But I need some variety! 
So...just be prepared for lots more chicken recipes in your future. 

This recipe is actually more about the sauce than the chicken, so...that's better, right?

The chicken is tasty and juicy, and the basil cream sauce really is unique--Michael was a big fan. He wanted to try putting it on other stuff, too. I adapted the recipe slightly to lower the fat content, by replacing the heavy whipping cream, originally called for, with fat free evaporated milk. It worked perfectly, and tasted awesome!

Chicken in Basil Cream Sauce

Chicken in Basil Cream Sauce

  • 1/2 cup milk
  • 1/2 cup Italian seasoned breadcrumbs
  • 2-4 skinless, boneless chicken breasts (sliced or pounded thin)
  • 3 tbsp. butter
  • 1 clove garlic, minced
  • 1/2 cup chicken broth
  • 1 cup (fat free) evaporated milk
  • 1/4 cup tomato sauce or chopped, sun-dried tomatoes
  • 1/2 cup grated Parmesan
  • A few handfuls of chopped basil
  • Pepper, to taste
  • Place milk and breadcrumbs in separate, shallow, bowls.
  • In a skillet, melt butter over medium heat.
  • Dip chicken in milk then coat in breadcrumbs.
  • Cook chicken in the skillet until both sides are browned and chicken is cooked through (about 10 minutes). Remove and keep warm.
  • Add garlic to the pan and cook 30 seconds on medium heat.
  • Add chicken broth to pan-bring to boil on medium-high heat and stir to loosen browned bits from the pan.
  • Once boiling, stir in evaporated milk and tomatoes-boil and stir for 1 minute.
  • Reduce heat and add Parmesan, basil, and pepper. Stir until it is heated through and reaches desired thickness. The longer you cook it, the thicker it will get.
  • Serve chicken with the sauce spooned on top of it. 
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