Saut'ed chicken with basil cream sauce

Contributed By: Chef Jim Lekander

Ingredients:

4 boneless chicken breasts without skin
1/4 cup bread crumbs
1/4 cup milk
3 tablespoons butter
1/2 cup chicken bouillon
1 cup whipping cream
1 jar pimientos, sliced and drained
1/2 cup parmesan cheese, grated
1/4 cup basil, chopped
1 dash salt and white pepper, to taste

Method:


Pour the milk and bread crumbs into shallow bowls. Defat the chicken
breasts and dip breasts into the milk and then bread crumbs. In a medium saut? pan, heat the butter until it foams. Add the breaded chicken breast into the butter and saut? until golden brown on one side. Flip and saut? the other side or until chicken has reached 165 degrees. Remove breast and keep warm. In the same pan, add the chicken bouillon to deglaze the pan. Bring to a boil, add the cream and pimentos and boil for one minute. Reduce the heat. Add the parmesan cheese and basil and stir until well mixed and the consistency of the sauce will coat the back of a spoon. Season to taste. Plate the chicken breasts over noodles or rice and cover with the sauce.

Helpful Hints:

Nutritional analysis per serving
Calories (kcal) 622.2
Total fat (g) 37.5
Saturated fat (g) 22.1


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