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Basil cream chicken
This is a luxurious weeknight supper that is both quick to make and delicious. Serve over rice, pasta, or a bed of green veg.
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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Reviews & ratings
Average global rating:
(264)
Reviews in English (224)
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
Wow that was nice, didnt change anything, thumbs up from us, real tasty - 08 Nov 2011
Went down a storm - just put a bit of bacon in as extras, but bloody lovely!! - 25 Mar 2012
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