chicken in basil cream sauce
Disclaimer: we had made this recipe long, long ago. But because it calls for, you know, heavy cream and such, we had dismissed it as too unhealthy, and hadn't made it since.
Shows what we know.
Now that we actively encouraged to eat more fats, this chicken is back on the table. Literally. It's a quick one-pan recipe that the entire family will love, so it's great for busy weeknights. But it's also one of those easy but impressive-looking meals that would be great to serve at a dinner party. Either way, you can't go wrong. We like it served best with sauteed mushrooms, but any veg will do. Enjoy!
E and B
chicken with basil cream sauceAn easy one-pan meal the whole family will love.
1 pound chicken breasts
3 tablespoons butter
1/2 cup chicken broth
1 cup heavy cream
1 can (4 oz.) pimientos, sliced
1/4 cup basil, minced
1/2 cup Parmesan, grated
1/4 teaspoon pepper
Heat half of the butter in a large skillet. Once hot, add chicken and cook for about five minutes.
Add remaining butter, flip chicken, and cook another five minutes, or until chicken is done.
Remove to a cooling rack and keep warm.
Add broth to skillet. Bring to boil over medium heat.
Stir in cream and pimientos. Boil and stir for 1 minute.
Reduce heat, add Parmesan cheese, basil, and pepper. Cook and stir until heated through.
Serve chicken with sauce poured over it.
Recipe adapted from Big Oven.
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