Chicken in Basil Cream

Ok, so I know we've been in September for a little more than a week now but how is that possible?!?! It feels like my birthday weekend was just last weekend - not three weeks ago! And it's still so hot...it should still be August. However, I am glad that the holiday season is coming closer because I love, love, love cooking and baking for the holidays!!! Love it! J does not share in my excitement over various confections, but that's ok, more for my friends and co-workers!! He does, however, love my everyday cooking and for that I am especially thankful.

I made this chicken dish for the first time a couple of months back, but of course didn't get a picture of it. I finally got around to making it again, and it was too good for me to not share with you all, so I made sure I got a picture this time!! 

I will have to say this is the one and only dish I have ever used pimentos in, and I really like them in the sauce! The chicken gets nice and crisp on the outside but stays moist inside, and the sauce is creamy, but light. Not a heavy sauce at all. And of course the basil adds a refreshing flavor to it all. 

I've been busy, busy working on menu plans and baking plans so keep an eye out for some delicious treats starting in a couple of weeks!! In the mean time, get your hiney in the kitchen and make this chicken!!

Chicken in Basil Cream

As seen on Big Oven

Ingredients 1/4 cup milk 1/4 cup bread crumbs 4 boneless, skinless chicken breasts 3 Tbsp butter 1/2 cup chicken broth 1 cup heavy cream 1 can (4 oz) diced pimento 1/4 cup basil, minced 1/2 cup grated Parmesan 1/8 tsp pepper Preparation Heat a large skillet over medium high heat and add 1 1/2 tablespoons of butter.   While the skillet is heating, place the milk and bread crumbs in two separate, shallow bowls or containers. Dip each chicken breast in milk first, and then coat with crumbs and place in the skillet with butter.   Cook for about 5 minutes, then flip, add remaining butter, and cook for an additional 5 minutes, or  until cooked through. Remove chicken to a plate and keep warm. Add the chicken broth to the skillet and bring to boil over medium heat, scraping to remove any bits stuck to the bottom of the pan.  Stir in the cream and pimientos, stir and boil for about a minute. Reduce heat, add Parmesan cheese, basil and pepper; cook and stir until heated through. Serve the chicken with sauce spooned over it.