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.
4 tablespoons milk
4 tablespoons dried breadcrumbs
4 skinless chicken breasts
3 tablespoons butter or margarine
125ml chicken stock
225ml whipping cream
80g jarred roasted red peppers, sliced
40g grated Parmesan cheese
4 tablespoons chopped fresh basil
1/8 teaspoon ground black pepper
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Method Prep:15min › Cook:15min › Ready in:30min
Place milk and breadcrumbs in separate, shallow bowls. In frying pan, heat butter or margarine to medium heat. Dip chicken in milk, then coat with crumbs. Cook, on both sides, until juices run clear (about 10 minutes). Remove and keep warm.
Add stock to frying pan. Bring to the boil over medium heat, and stir to loosen browned bits from pan. Stir in cream and roasted red peppers; boil and stir for 1 minute. Reduce heat.
Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated through. Pour mixture over chicken and serve!
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