'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.