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1/4 c. milk 1/4 c. bread crumbs 4 boneless chicken breasts 3 Tbsp. butter or margarine 1 Tbsp. olive oil 1/2 c. chicken broth 1 c. heavy whipping cream 1 (4 oz.) jar diced pimento, drained 1/2 c. grated Parmesan cheese 1/4 c. minced fresh basil 1/8 tsp. pepper 1 tsp. cornstarch Preheat oven to 350 degrees. Place milk and bread crumbs in separate shallow bowls. Dip chicken in milk, then coat with bread crumbs. In a skillet, brown chicken on both sides in butter and olive oil. Remove and place in preheated oven to keep warm. Add broth to skillet. Bring to a boil and stir to loosen browned bits from pan. Stir in whipping cream and pimento, basil and pepper and cook until heated through. Mix cornstarch with extra chicken broth and stir into skillet if needed to thicken sauce. Pour over chicken. We serve this with angel hair pasta. Place pasta on dish and top with a piece of chicken and sauce. Add your favorite veggie. We serve fresh green beans. Yields 4 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |