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Chicken in Basil Cream

MyCookbook Recipe Database
MyCookbook Member: muffinmama
Recipe Category: Poultry
Recipe Preparation Level: moderate
    1/4 cup milk
    1/4 cup dry bread crumbs
    4 boneless, skinless chicken breast halves
    (about 1 pound).
    3 Tbsp. butter or margarine
    1/2 cup chicken broth
    1 cup whipping cream
    1 jar whole pimientos, drained & chopped into 1/2
    inch pieces
    1/2 cup grated Parmesan cheese (fresh is best)
    1/4 cup minced fresh basil
    1/ tsp. pepper

    Place milk and bread crumbs in separate bowls. Dip chicken in milk, then coat with bread crumbs. In a skillet over medium-high heat, cook chicken in butter on both sides until juices run clear, about 10 minutes. Remove and keep warm. Add broth to the skillet. Bring to a boil over medium heat, stirring to loosen browned bits from pan. Stir in cream and pimientos; boil and stir for 1 minuter. Reduce heat. Add Parmesan cheese, basil, and pepper; cook and stir until heated through. At this point, I choose to thicken the sauce by whisking the milk and flour together and adding it to the sauce (bring to a boil and cook for 1 minute). Pour sauce over chicken.

    You can use already chopped pimientos, but I thought that they dissolved quite a bit. Roasted red peppers worked well, too...

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