Friday, September 25, 2009

Basil Cream Chicken

This is not a difficult meal to make. In fact, my husband made this for dinner the other night. I was more than impressed. Typically I double the sauce to have enough for the pasta I serve with it. Rarely use the pimentos as I never to seem to have them on hand, while the rest is usually in my cupboards and fridge.

1/2 c Milk

1/2 c Italian bread crumbs

1 t Oregano

1 t Parsley

1 lb Skinless, boneless chicken breasts or tenders

3-5 T Butter

1/2 c Chicken broth

1 c Heavy whipping cream (can use Half & Half)

1 (4oz) Jar sliced pimento peppers, drained (optional)

1/2 c Grated Parmesan cheese

1/4 c Chopped fresh basil

1/4 t Ground black pepper

Place milk and bread crumbs in separate shallow bowls. Dip chicken in the milk, then coat with bread crumbs. In a skillet over medium heat, fry chicken in butter on both sides until the juices run clear. Remove from skillet and keep warm.

Add the broth to the skillet; bring to a boil over medium heat. Stir to loosen browned bits from pan. Stir in the cream and pimentos; boil and stir for one minute. Reduce heat; add the Parmesan cheese, basil and pepper. Simmer and stir until heated through. If too thin, cook down to thicken or use a bit of corn starch. To serve, pour the sauce over the chicken.

TOTAL COSTS: $3.50 - $5.50

Chicken $2.00 (Meijer)

Cream $.75 (Aldi's)

Bread Crumbs $.10 (Aldi's)

Butter $.35 (Aldi's)

Basil Free from garden or $2.00 (Meijer)

Broth $.30 (Aldi's)


Use cilantro & lime instead of basil

Add lemon juice to the basil cream sauce

Leave out the basil add extra pepper & lemon

Grill the chicken instead of pan frying

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