Breaded Chicken with Basil Cream Sauce


The winner of the Yoplait Splitz prize pack is Jessica G. who said:

“Strawberry banana split!! Yummy”  Congrats!

Today’s recipe is one that I created using my recipe for breaded chicken along with a recipe that I found on the site Food on The Table.  I love my breaded chicken so I decided to go with my recipe.  Then I used the sauce portion of the recipe from the Food on the Table site.  I also ran out of fresh basil and ended up having to use dry.  It worked fine but the fresh would have been even better.  I love fresh basil.  This was delicious and fairly easy to put together.

Breaded Chicken with Basil Cream Sauce

  • 4 chicken breasts
  • flour (about 1/2 cup)
  • 2 eggs, beaten
  • 3/4 cup Italian bread crumbs
  • 3/4 cup panko bread crumbs
  • salt
  • black pepper
  • 3 Tablespoon butter (can use 1 Tbsp more if needed)

Sauce:

  • 1/2 cup chicken broth
  • 1 cup heavy whipping cream
  • 1 (4.0 ounce jar) sliced pimento peppers, drained
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh basil (I used 1 Tbsp. dried)
  • black pepper
  1. Place eggs in a shallow bowl. Place flour in a shallow bowl.  In another shallow bowl, combine both bread crumbs with salt and pepper to taste.
  2. Coat chicken with flour.  Then dip in egg, then coat with breadcrumb mixture.
  3. In a skillet over medium heat, fry chicken in butter, on both sides, until the juices run clear, about 15 minutes. Remove from skillet and keep warm.
  4. Add the broth to the skillet; bring to a boil over medium heat. Stir and scrape to loosen browned bits from pan.
  5. Stir in the cream and pimentos (If using dried basil add this now); boil and stir for one minute. Reduce heat; add the Parmesan cheese, basil and black pepper to taste. Simmer and stir until heated through. To serve, pour the sauce over the chicken.
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