Skillet Basil Cream Chicken
Description
Here is another fantastic skillet dish. In 30 minutes it can be on the dinner table for all of those hungry family members to enjoy. Serve with pasta, rice or potatoes along with a crusty bread and a salad.
Ingredients
¼ c. milk, regular or 2%
¼ c. bread crumbs, regular or seasoned
1 lb. boneless, skinless chicken breast, 4 halves
3 T. butter
½ c. chicken stock or broth
1 c. heavy cream
4 oz. pimentos
1 c. diced tomatoes, or 1 can diced tomatoes
¼ c. fresh basil, minced
½ c. Parmesan cheese, grated
2 T. Boursin cheese
⅛ t. pepper
Directions
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Heat skillet over medium-high heat.
Place milk and bread crumbs in aseparate shallow bowls.
First dip chicken in the milk, and then in the bread crumbs to coat on all sides.
Add the chicken to the skillet with 1 ½ T. butter for about 5 minutes.
Add the remaining butter, flip the chicken; cook 5-8 minutes or until chicken is fully cooked and juices run clear. Remove and set aside.
Add stock/broth to the skillet; bring to a boil over medium heat. Stir in the cream, pimientos, and tomatoes; boil and stir for 1 minutes.
Reduce heat, add Parmesan cheese, Bousrin cheese, basil and pepper; cook and stir until heated through.
Add the chicken back into the sauce.
Serve covered in sauce, or with mashed potatoes, rice or egg noodles.
Serves 4.