Breaded chicken with basil cream sauce

    30 min

    Crispy pan-fried chicken breasts are served with a luscious cream sauce, flavoured with basil, Parmesan cheese and roasted red peppers. Serve with mashed potatoes or pasta. Tip: pounding the chicken breasts between two layers of cling film to an even thickness will allow them to cook evenly.

    913 people made this

    Serves: 4 

    • 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

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

    1. 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.
    2. 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.
    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 & ratings
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    Reviews in English (905)


    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)