About this recipe: Crispy pan-fried chicken breasts are served with a luscious cream sauce, flavoured with basil, Parmesan cheese and roasted red peppers. Serve with new potatoes on the side. Tip: pounding the chicken breasts between two layers of cling film to an even thickness will allow them to cook evenly.
Loved this! Will def make again. Just a few alterations. I used gram flour & Egg wash rather than milk before dipping in breadcrumbs & low-fat creme fraise to replace the cream. Scrummy! Thank you for posting! - 23 Mar 2016
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 US | 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 US | Canada)