Chicken in a Creamy Basil Sauce

Chicken in a Creamy Basil Sauce


907 people made this

Chicken breasts are crumbed then fried before being removed from the pan to make way for the creamy sauce that includes basil and jarred pimento chillies.

Emily Daggett

Serves: 4 

  • 1/4 cup (65ml) milk
  • 1/4 cup dried breadcrumbs or margarine
  • 4 skinless, boneless chicken breasts
  • 3 tablespoons butter
  • 1/2 cup (125ml) chicken stock
  • 1 cup (250ml) thickened cream
  • 1 (125g) jar sliced pimento chillies, drained
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup diced fresh basil
  • 1 pinch ground black pepper, to taste

Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Place milk and breadcrumbs in separate shallow bowls. In frypan heat butter to medium heat. Dip chicken in milk, then coat with crumbs. Cook in butter on both sides until juices run clear; about 10 minutes. Remove and keep warm.
  2. Add stock to frypan. Bring to a boil over medium heat and stir to loosen browned bits from frypan. Stir in cream and pimentos then boil and stir for 1 minute. Reduce heat.
  3. Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated through. Pour mixture over chicken and serve.

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