Chicken in Basil Cream Sauce
Description
This chicken is so good, you could be proud to serve it for company but so easy, you'll make it often for your family. It has the perfect blend of Italian flavors. Serve it with mashed potatoes, pasta or rice to take advantage of the wonderful cream sauce
Ingredients
Chicken Cutlets
2 large boneless, skinless chicken breasts
1/2 c. milk
3/4 c. dried Italian breadcrumbs
3 t. butter
Basil Cream Sauce:
2 cloves garlic, minced
1/2 c. chicken broth
1 c. heavy whipping cream
1/2 c. freshly grated Parmesan cheese
1/4 c. chopped fresh basil
1/4 t. black pepper
Directions
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Preheat oven to 275°F. Grease a 9×13 inch baking dish with non-stick spray; set aside.
Slice both chicken breasts in half horizontally to create 2 equal cutlets, making 4 cutlets. Pound cutlets into an 1/2 inch thickness.
Place the milk in a shallow bowl and the breadcrumbs in a separate shallow bowl or plate. Dip each cutlet thoroughly in the milk; coat all sides in the breadcrumbs.
In a large skillet, melt butter over medium heat; cook the cutlets until golden-brown on each side, being careful not to burn. Place cutlets side by side in the prepared baking dish.
Place chicken in the oven to finish cooking while preparing the basil cream sauce. The chicken should take about 10 minutes to finish in the oven. The internal temperature of the chicken needs to be 165°F .
Basil Cream Sauce:
Add the garlic to the same skillet; cook for 30 seconds over medium heat. Add the chicken broth; bring to a boil over medium-high heat, stirring to loosen browned bits from the skillet. Stir in the cream; bring to a slight boil, stirring for several seconds; reduce heat to low. Add the Parmesan cheese, chopped basil, and pepper, stirring the sauce until it thickens, about 5 minutes.
Serve the chicken cutlets with basil cream sauce on top.
4 servings.