October 10, 2013
Chicken with Basil Cream Sauce
Hi Everyone, how are you today? I'm good just busy as usual, but I wanted to bring you another amazing recipe today. Don't you just love chicken? I sure do. I love how easy it is to cook with and there a million ways to cook it. So I am always on the look out for new recipes. When I found this recipe I was so excited to make it because it sounded yummy. Lightly breaded then smothered with a sun dried tomato sauce with basil....delish! What is not to like?
My son, Cameron isn't a picky eater, but my daughter, Carissa is picky about everything. I have found that forcing her to eat the things she doesn't like are not the way to go. I always end up pulling my hair out and I do not want to end up bald, so lately I try to find things that I know she will like. Well when I made this Chicken with Basil Cream Sauce I wasn't to sure what she was going to think of it. I have learned to alway have something else for back up. PB&J are always a favorite in her eyes, so PB&J it is. So when she took a bite of the chicken and said "Mom this chicken is A-M-azing." I was ecstatic. If you can please Carissa then life is good.
So I urge you to give this a try. It is easy to make and tasty. When ever you are in a funky mood with chicken I feel like this will take you out of that funk. And remember if Carissa likes it, well then it must be good. Hope you all have a wonderful day and if you are sitting at work, don't work to hard.
1/2 cup milk
1/2 cup dried Italian bread crumbs
4 skinless, boneless chicken breasts, pounded or cut thinly
3 tablespoon butter
3 cloves garlic, minced
1/2 cup chicken broth low sodium
1 cup heavy cream
1/4 cup sun dried tomatoes, diced
1/2 cup grated Parmesan cheese
1/4 cup fresh basil, chopped
salt and pepper, to your liking
Preheat oven to the lowest temperature possible (mine is 170 degrees F)
Place milk and bread crumbs into separate shallow bowls. In a large skillet add butter and heat to a medium heat. Dip the chicken in milk, then coat with bread crumbs. Cook the chicken in the butter on both sides. Cook until the chicken is cooked through and juices run clear, about 10 minutes. Remove from heat. Place chicken on a baking sheet and place in oven until ready to eat.
In the same skillet used to cook the chicken, add the garlic and sauté for a few seconds. Add the chicken broth and bring to a boil, stirring to loosen the browned bits from the pan. Add cream and sun-dried tomatoes. Bring to a boil and stir for 1 minute. Reduce heat.
Stir in the Parmesan cheese, basil and pepper and cook until heated through. If you want a thick sauce you will need to let it cook a little longer. I cooked my sauce for about 4-5 minutes to get it to the perfect consistency. Serve chicken with sauce poured over the top. Enjoy
Recipe Adapted: Chicken with Basil Cream Sauce