Chicken in a Creamy Basil Sauce

    30 minutes

    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.

    910 people made this

    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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    Reviews and Ratings
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    Reviews in English (910)


    This is wonderful! The sauce is divine! I would double the sauce so you have enough to drizzle on a side of pasta. I pounded the chicken breasts so they weren't so thick, used half & half to cut down on the fat (just let it cook a little longer so it thickens), and used seasoned bread crumbs for better flavor. Also added 2-3 garlic cloves to the sauce. I would stick with fresh basil for best flavor - it really does make a difference. Scrumptious!  -  20 Dec 2002  (Review from Allrecipes USA and Canada)


    This was a very tasty recipe. I altered the sauce recipe slightly because I wanted to season a whole box of pasta with it. I used a whole 14oz can of chicken broth, 1 cup of Parmesan, 1/2 cup fresh basil, and I kept the cream the same at 1 cup. When I made this, I let the sauce boil for 5 minute or so, constantly stirring it so that it wouldn't burn, to thicken it up a bit. This made the perfect amount for an entire box of penne pasta without being too thick or too runny. It was incredibly tasty, and I'll definitely be making this again!  -  14 May 2009  (Review from Allrecipes USA and Canada)


    Me and my husband absolutely LOVED this recipé. We loved the cream sauce the best. My husband kept on raving about it and said to make it again very soon. I served this over egg noodles. I didn't have chicken on hand and used pork cutlets and it was just as delicious. I also added garlic and scallions to the pan while cooking the pork (chicken) and also added a clove of crushed garlic to the cream sauce. (I substituted light heavy cream instead of regular heavy cream which didn't seem to make any difference in taste at all). EXCELLENT !!!!!!!!! (it made me look like a chef in the making)  -  22 Aug 2001  (Review from Allrecipes USA and Canada)