Monday, February 21, 2011

Breaded Chicken with Basil Cream Sauce

Watch out Olive Garden!  This definitely reminds me of something you'd get at a restaraunt, maybe even better!  The best part, the whole meal was ready in 30 minutes...gotta love that :)  This would be a great meal to use for entertaining/Sunday dinners/a quick weeknight meal/whenever!  We had it with some pasta and veggies, and it was perfect.  Thanks to Real Mom Kitchen for sharing...this chicken will make an appearance on my dinner table again soon :)

4 chicken breasts (I used about 10 chicken tenders instead)
flour (about 1/2 cup)
2 eggs, beaten
3/4 cup Italian bread crumbs
3/4 cup panko bread crumbs
black pepper
3 Tablespoon butter (can use 1 Tbsp more if needed)


1/2 cup chicken broth
1 cup heavy whipping cream
1 (4 oz jar) sliced pimento peppers, drained
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil (I used 1 Tbsp. dried)
black pepper

1.Place eggs in a shallow bowl. Place flour in a shallow bowl. In another shallow bowl, combine both bread crumbs with salt and pepper to taste.

2.Coat chicken with flour. Then dip in egg, then coat with breadcrumb mixture.

3.In a skillet over medium heat, fry chicken in butter, on both sides, until the juices run clear, about 15 minutes (or if you are using tenders, just a few minutes on each side). Remove from skillet and keep warm.

4.Add the broth to the skillet; bring to a boil over medium heat. Stir and scrape to loosen browned bits from pan.

5.Stir in the cream and pimentos (If using dried basil add this now); boil and stir for one minute. Reduce heat; add the Parmesan cheese, basil and black pepper to taste. Simmer and stir until heated through. To serve, pour the sauce over the chicken.

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