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Basil cream chicken
(18)
40 min
This is a luxurious weeknight supper that is both quick to make and delicious. Serve over rice, pasta, or a bed of green veg.
JANETFORAUBURN
297 people made this
Ingredients
Serves: 4
- 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
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.
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