Chicken with Basil Cream Sauce

I have been a super busy girl lately, barely time to make supper let alone blog about it. Work has been crazy, so my energy level at the end of the day is pretty much zero. That's why I was thrilled when this deceptively simple recipe turned out so darn good!  It's not surprising really, with it's Alfredo-esque sauce studded with fresh basil for gourmet flavor.  Next time I might double up on the sauce and serve it with some garlic breadsticks so I can sop up every last drop.

Chicken with Basil Cream Sauce

Prep time: 5 min  Total time: 20 min
Serves 4

2 Tbs butter
¼ cup milk
½ cup bread crumbs (I used seasoned)
2 large boneless, skinless chicken breasts, butterflied into 4 thinner pieces
½ cup chicken broth
1 cup heavy whipping cream
1 jar (4 oz) chopped pimientos, drained
½ cup grated Parmesan cheese
¼ cup minced fresh basil
Pepper to taste

Preheat the oven to 170°F or warm setting.

Melt the butter in a large saucepan over medium heat.

Pour the milk in a shallow dish. Place the breadcrumbs in a second dish. Dip each of the chicken pieces into the milk then into the breadcrumbs. Transfer to the skillet and allow to cook until browned on both sides and cooked through, about 5 minutes per side. Transfer the chicken to a cooling rack placed over a baking sheet and keep warm in the oven.

Add the broth to the skillet. Bring to a boil and whisk to bring up the browned bits off the bottom of the pan. Add in the cream and the pimientos. Cook until slightly thickened. Reduce the heat, then add the Parmesan cheese and basil. Season to taste with pepper.

Serve the basil cream sauce over the chicken.

445 calories per serving.  Click here for more nutritional info and shopping list!