Tuesday, June 26, 2012

Chicken in Basil Cream Sauce

'Chicken in Basil Cream Sauce'
Source: Adapted from The Girl Who Ate Everything


1/2 cup milk
1/2 cup Italian bread crumbs
4 skinless, boneless chicken breasts
3 tablespoons butter
1 clove garlic (1/2 teaspoon minced)
1/2 cup chicken broth
1 cup heavy whipping cream
1/4 cup sun-dried tomatoes, chopped
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
1/8 teaspoon black pepper


1. Place milk and bread crumbs in separate, shallow bowls. Cut chicken breasts into smaller pieces using kitchen shears (or a knife). You can also pound your breasts with a meat mallet to make them thinner.

2. In a large skillet, heat butter to medium heat. Dip chicken in milk, then coat with crumbs. Cook chicken in butter, on both sides, until juices run clear (about 10 minutes). Remove to a large plate and cover to keep warm.

3. Add the garlic to the pan and cook for 30 seconds over medium heat. Add the chicken broth to the skillet. Bring to a boil over medium-high heat, and stir to loosen browned bits from pan. Stir in cream and sun-dried tomatoes; boil and stir for 1 minute. Reduce heat.

4. Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated through. For a thicker sauce, cook a little longer (5-7 minutes). Spoon sauce over chicken, and serve.


  1. This is a very nice chicken dish. Would you be happy to link it in to my Chicken Edition of Food on Friday? This is the link

  2. Your chicken looks so juicy and tender and the sauce must be so yummy - I love basil! This is definitely something to try. Thank you for the wonderful recipe!
    I'd also like to invite you to check out a new recipe sharing website RecipeNewZ (with Z). We've only been around for 2 months, but we already have recipes from hundreds of blogs, and it would be great see some of your posts there too!


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