Chicken with Basil Cream Sauce

breaded cooked chicken breast smothered in a cream sauce with basil and red peppers

Chicken with Basil Cream Sauce

This rich and creamy chicken dish is one of the recipes first featured in our meal plans. The pimentos and fresh basil are the perfect seasoning in the delicious cream sauce served over breaded and sautéed chicken breasts.

Servings per Recipe: 4

Calories per Serving: 650

Prep Time: 15

Cook Time: 20

Total Time: 35

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Ingredients

¼ cup milk
¼ cup dry bread crumbs
1 pound thin cut boneless skinless chicken breasts
3 tablespoons butter
1 tablespoon olive oil
½ cup chicken broth
1 cup heavy whipping cream
4 ounces diced pimientos, drained
½ cup grated Parmesan cheese
¼ cup minced fresh basil, or 1 tablespoon dried
⅛ tablespoon pepper
1 tablespoon cornstarch
8 ounces spaghetti or vermicelli

Instructions

Chicken

Set up an assembly line with 1 pound thin cut boneless skinless chicken breasts, a shallow bowl with ¼ cup milk, and a bowl with ¼ cup dry bread crumbs.
Dip chicken in milk, then bread crumbs.
Brown chicken on both sides in 3 tablespoons butter and 1 tablespoon olive oil over medium heat and continue cooking until chicken is thoroughly cooked. Remove and keep warm.

Sauce

While making the sauce, cook 8 ounces spaghetti or vermicelli according to package directions so they will be done at the same time.
Reserving 3 tablespoons of the broth, add ½ cup chicken broth to the drippings in the skillet and bring to a boil.
Stir, loosening drippings from the bottom of the pan. Add 1 cup heavy whipping cream and 4 ounces diced pimientos (drained). Rinse the pimento jar and set aside.
Bring to a simmer and cook, stirring constantly, for about a minute.
Reduce heat and add ½ cup grated Parmesan cheese, ¼ cup minced fresh basil and ⅛ tablespoon pepper.
Mix 1 tablespoon cornstarch and remaining 3 tablespoons broth in the pimento jar by putting the lid on and shaking vigorously.
When the sauce is heated through, add cornstarch mixture, stirring over medium heat to thicken.
Place chicken on pasta and cover with basil cream sauce.

Notes

Fresh basil works best in this recipe.

Thin cut chicken breasts are idea for even cooking; if you are using regular breasts, you can pound them to an even thickness between two pieces of wax paper with the side of a meat mallet.

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