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Basil Cream Chicken Recipe


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     Basil Cream Chicken

Category   Entrees - Maindishes
Sub Category   None
Servings   4-6
Preptime   15 mins

2 Chicken breasts cut in thirds
1 cup bread crumbs
1/4 cup milk
1 cup chicken broth
1 cup heavy whipping cream
1/4 cup fresh minced basil
1/2 cup minced onion
1/4 cup Parmesan cheese
2 tbs grape seed or olive oil
2 tbs butter
1 tbs cornstarch plus water
Salt and Pepper to taste

Put the milk in one bowl and the bread crumbs in another. Season the bread crumbs with salt and pepper. Cut the breast in half so you have the thin side and the fat side, next cut the fat side in half so you now have 6 filets of chicken.
Dip the chicken in the milk and then dredge in the bread crumbs and set aside. Once all of the chicken has been breaded add the oil and 1 tbs of butter to a large deep frying pan and bring up to medium heat. Add the chicken, cover and cook for about 5 minutes on each side or until golden brown on both sides. Remove the chicken to a plate. Add the onions and stir to sauté for about 3 minutes. Add the chicken broth and stir, be sure to scrape up the brown bits. Add the heavy whipping cream and stir.
Read the cornstarch instructions; prepare the cornstarch and cold water in a small container and immediately add to the pan, stir until thickened (about a minute). Add the basil and parmesan cheese then season, to taste, with salt and pepper. Reduce the heat, place the chicken back into the pan and cover. Simmer for about 10-15 minutes. Serve when ready.
This recipe is also awesome if you forget to add the cheese and the leftovers taste even better. The picture of this recipe is with fried potatoes and onions.
Serving Suggestions
Serve with mashed potatoes and peas or veggie of choice

Originally Submitted

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