CRUSTED CHICKEN IN BASIL CHIVE CREAM SAUCE
My Mom used to make a similar dish, but (like me), never wrote anything down. This is my attempt to recreate the dish. I did use Italian bread crumbs instead of flour for chicken and added chives and tomatoes to sauce. It came out yummilicious and my Hubs pronounced it a definite keeper and suggested I post it. I have "guesstimated" the ingredient amounts and directions for my attempt to the best of my ability. Do not let list of ingredients discourage you from making this dish. Assemble all ingredients during prep and then this dish comes together very quickly.
Provided by Cindy Smith Bryson @cindyluhooskitchen
Categories Chicken
Number Of Ingredients 13
Steps:
- Place bread crumbs and milk in separate shallow bowls. Dip each chicken piece in milk and then bread crumbs.
- Melt 1 1/2 tablespoons butter in large skillet over medium high heat. Add chicken to skillet and cook on 1 side. Add remaining 1 1/2 butter to skillet. Turn chicken and cook on other side until browned and cooked through. Remove chicken from skillet and keep warm.
- Add broth to skillet and heat to boiling over medium high heat. Stir up browned bits from skillet bottom.
- Stir in cream, pimientos, tomatoes, basil, chives, Parmesan, pepper, and optional cayenne pepper. Boil and stir for 1 minute. Reduce heat and simmer until heated through and sauce reaches desired thickness.
- Pour sauce over warm chicken and serve immediately over rice or pasta. I served over hot, buttered, parsley Basmati rice. (Steamed rice, buttered while hot. Add dried or fresh parsley to buttered rice and mix well)
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