A new month already! This challenges us to dig into those recipes and cookbooks that have been lying around forever in our ‘going to try someday’ pile. If we try at least one a month, at least we will get some use out of them and be able to share with others too! Personally, I have a ton that fit into that category. I made this one last night, and it is a keeper!
Chicken in Basil Cream
(From a Taste of Home Prize Winning Recipes booklet)
(Contributed by Judy Baker, Craig, CO)
My changes in parenthesis. We really liked this a lot, and it will be a favorite around here from now on. DH said, “You can make this one again. Good!”
¼ c. milk
¼ c. dry bread crumbs (I used more, probably at least ½ c. plain crumbs)
4 boneless skinless chicken breast halves, 4 oz. each (I used 3 large ones)
3 tbsp. butter (used 4 or 5)
½ c. chicken broth
1 c. heavy cream (didn’t have so used 1% milk and thickened it a little with gravy thickening)
1 jar (4 oz.) sliced pimentos, drained (didn’t have so used small slivers of red bell pepper)
½ c. grated Parmesan cheese
¼ c. minced fresh basil
1/8 tsp. pepper
Place milk and bread crumbs in separate shallow bowls. Dip chicken in milk, then coat with crumbs. In a skillet over medium-high heat, cook chicken in butter on both sides until juices run clear, about 10 minutes (breasts I used were large so it took about 15 minutes total. I also salted and peppered them). Remove and keep warm.
Add broth to skillet. Bring to a boil over medium heat; stir to loosen browned bits. Stir in the cream and pimentos; boil and stir for 1 minute. Reduce heat. Add the Parmesan cheese, basil and pepper; cook and stir until heated through. Pour over the chicken.
Yield: 4 servings
My Notes: The red bell pepper was really good, but I think the pimentos would be good too. DH wasn’t sure he would like the Parmesan in the sauce, so we used the Zyliss and grated the fresh on at the table as desired. We also like the fresh chicken better than the bags of flash frozen ones. They seem to be more moist to us.