Chicken Basil Cream is a great recipe to make for a quick dinner for two. It isn’t too hard to make, but tastes like you cooked for hours. A creamy sauce is poured over breaded chicken to make this delicious entree. Pair it with some fresh bread, pasta noodles, or vegetables, and you have a complete meal! If I know I am putting the chicken over noodles, I usually double the sauce so there is enough to cover the chicken and the noodles sufficiently. I am not much of a wine drinker, but my husband is and said that this is a great meal to have a glass of wine with as well!
This recipe is one that my aunt used to make when I lived with them when I first went off to college. Her recipe included less cheese, more basil, and pimentos. As I usually do, I changed the recipe up to fit what we like. I love cheese, so had to add more of that. The basil was almost too strong for my tastes. And really, the pimentos didn’t seem to add any flavor so I just cut those out completely.
- 1/4 cup milk
- 1/4 cup bread crumbs
- 2 chicken breasts boneless, skinless
- 1/2 cup chicken broth
- 1 cup heavy whipping cream
- 1/2 cup Parmesan cheese
- 2 tbsp basil
- 1/4 tsp pepper
Preheat oven to 425
Place milk and bread crumbs in separate shallow bowls
Dip chicken in milk, then coat with bread crumbs
Place chicken in glass baking dish and bake until cooked through, usually about 15-20 minutes
Meanwhile, in large skillet, combine broth, heavy whipping cream, and a little more bread crumbs
Bring to a boil
Reduce the heat and add the parmesan cheese, basil, and pepper
Simmer until heated through
Pour sauce over chicken to serve
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