About this recipe:This is a luxurious weeknight supper that is both quick to make and delicious. Serve over rice, pasta, or a bed of green veg.
4 tablespoons semi-skimmed milk
4 tablespoons dried breadcrumbs
4 skinless, boneless chicken breast fillets
3 tablespoons butter
110ml (4 fl oz) chicken stock
225ml (8 fl oz) double cream
110g (4 oz) jarred pimento or red peppers, drained and sliced
4 tablespoons grated Parmesan
4 tablespoons chopped fresh basil
freshly ground black pepper to taste
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Method Prep:15min › Cook:25min › Ready in:40min
Place milk and breadcrumbs in separate shallow bowls. Dip chicken in the milk, then coat with breadcrumbs. In a frying pan over medium heat, fry chicken in butter on both sides, until the juices run clear. Remove from frying pan and keep warm.
Add the stock to the frying pan; bring to a boil over medium heat. Stir to loosen browned bits from pan. Stir in the cream and pimentos; simmer and stir for one minute. Reduce heat; add the Parmesan cheese, basil and black pepper. Simmer and stir until heated through. To serve, pour the sauce over the chicken.
Altered ingredient amounts.
Very good, but I made a few changes: I pounded out the chicken a bit for quick even cooking: I dipped the chicken in egg instead of milk; I added chopped garlic while the chicken was cooking and to the sauce; I used single instead of double cream; and I used more chicken stock and less cream to cut some of the fat. I stuck with the original recipe for the most part - it is really very good! - 18 Jul 2008