This recipe is a welcome change from the usual fried chicken. The cream sauce gives it a wonderful flavor.

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Place milk and bread crumbs in separate, shallow bowls. In skillet, heat butter or margarine to medium heat. Dip chicken in milk, then coat with crumbs. Cook in butter or margarine, on both sides, until juices run clear (about 10 minutes). Remove and keep warm.

    Advertisement
  • Add broth to skillet. Bring to a boil over medium heat, and stir to loosen browned bits from pan. Stir in cream and pimentos; boil and stir for 1 minute. Reduce heat.

  • Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated through. Pour mixture over chicken and serve!

Nutrition Facts

496 calories; 35.7 g total fat; 183 mg cholesterol; 373 mg sodium. 9.2 g carbohydrates; 34.2 g protein; Full Nutrition

Reviews (918)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/16/2003
This is wonderful! The sauce is divine! I would double the sauce so you have enough to drizzle on a side of pasta. I pounded the chicken breasts so they weren't so thick used half & half to cut down on the fat (just let it cook a little longer so it thickens) and used seasoned bread crumbs for better flavor. Also added 2-3 garlic cloves to the sauce. I would stick with fresh basil for best flavor - it really does make a difference. Scrumptious! Read More
(534)

Most helpful critical review

Rating: 1 stars
10/12/2011
We really did not enjoy this meal. Usually if my hubs doesn't care too much for a dish he'll still finish what's on his plate but this meal was an exception. I think if I made this again I would either use dry basil like I usually do or cut the required amount in half. This was my first time cooking with fresh basil. That's what really overpowered the meal in my opinion. Also I didn't have any pimento peppers on hand so maybe that would have balanced the meal but all the same I don't think I'll be making this dish again. Read More
(16)
1235 Ratings
  • 5 star values: 944
  • 4 star values: 219
  • 3 star values: 56
  • 2 star values: 9
  • 1 star values: 7
Rating: 5 stars
03/16/2003
This is wonderful! The sauce is divine! I would double the sauce so you have enough to drizzle on a side of pasta. I pounded the chicken breasts so they weren't so thick used half & half to cut down on the fat (just let it cook a little longer so it thickens) and used seasoned bread crumbs for better flavor. Also added 2-3 garlic cloves to the sauce. I would stick with fresh basil for best flavor - it really does make a difference. Scrumptious! Read More
(534)
Rating: 5 stars
03/16/2003
This is wonderful! The sauce is divine! I would double the sauce so you have enough to drizzle on a side of pasta. I pounded the chicken breasts so they weren't so thick used half & half to cut down on the fat (just let it cook a little longer so it thickens) and used seasoned bread crumbs for better flavor. Also added 2-3 garlic cloves to the sauce. I would stick with fresh basil for best flavor - it really does make a difference. Scrumptious! Read More
(534)
Rating: 5 stars
05/14/2009
This was a very tasty recipe. I altered the sauce recipe slightly because I wanted to season a whole box of pasta with it. I used a whole 14oz can of chicken broth 1 cup of Parmesan 1/2 cup fresh basil and I kept the cream the same at 1 cup. When I made this I let the sauce boil for 5 minute or so constantly stirring it so that it wouldn't burn to thicken it up a bit. This made the perfect amount for an entire box of penne pasta without being too thick or too runny. It was incredibly tasty and I'll definitely be making this again! Read More
(319)
Advertisement
Rating: 5 stars
01/22/2003
Me and my husband absolutely LOVED this recipé. We loved the cream sauce the best. My husband kept on raving about it and said to make it again very soon. I served this over egg noodles. I didn't have chicken on hand and used pork cutlets and it was just as delicious. I also added garlic and scallions to the pan while cooking the pork (chicken) and also added a clove of crushed garlic to the cream sauce. (I substituted light heavy cream instead of regular heavy cream which didn't seem to make any difference in taste at all). EXCELLENT!!!!!!!!! (it made me look like a chef in the making):) Read More
(244)
Rating: 5 stars
03/14/2012
You don t know me but you ve gotta believe me -this is good. I mean REAL good. I modified it a tad starting with using the standard breading method of flour egg and (seasoned) bread crumbs. I browned the chicken in a mixture of butter and olive oil to reduce the burning point temperature. Once I browned it thoroughly I cut into it and noticed it was still a little pink on the inside no problem I just threw it in a 325 degree oven while I prepared the sauce and cooked some pasta. While I only made two chicken breasts I hated to waste the better portion of an 8 oz. carton of chicken broth and half a carton of cream so I thought what the heck I ll use it all! I added the chicken broth to the pan first reduced it drastically then added the entire carton of cream and let it go until the sauce had reduced to a thick and velvety smoothness. I added the Parmesan and pimiento just before serving and topped the chicken with a basil chiffonade rather than stirring it into the sauce. The chicken was tender and moist the coating dry golden and crispy (rather than mushy and soggy) complemented by the luxurious rich sauce. The pimiento was a nice touch subtly enhancing the sauce. I m glad I had the extra sauce - it was perfect for some nice pasta! Since this is a dinner a little on the rich side I chose to serve it with just a few pattypan squash lightly seasoned with butter salt and pepper. At the risk of sounding corny this was a GLORIOUS dinner. Read More
(153)
Rating: 5 stars
02/12/2007
I was out of chicken broth so I used white wine instead. Highly recommended! Read More
(88)
Advertisement
Rating: 5 stars
07/14/2003
Excellent recipe. I skipped the basil and pimiento and added some red pepper. Also used 2% milk instead of heavy cream and thickened it with butter and flour. I will make this again. Read More
(83)
Rating: 5 stars
01/05/2004
Wonderful recipe! To save preparation time I used a packaged "shake and bake" style coating mixture and baked the chicken then served it with the cream sauce. I added a few mushrooms to the sauce and served pasta on the side. My husband and daughter loved the flavor. Next time I might add artichoke pieces as well. Thanks. Read More
(74)
Rating: 5 stars
07/23/2003
If I could give this recipe 10 stars I would! Everyone loved this dish! The "sauce" is what takes ordinary fried chicken to the next level. Fine dining! I dipped the chicken in a beaten egg instead of milk and used 2 tsp of dried basil which was perfect. I can't wait to make again!! Thank you Emily!! Read More
(62)
Rating: 5 stars
01/22/2003
This is a great dish. I pounded the chicken breasts thin so they would not need to fry for long. I cut some fat out of the sauce by using 2% milk instead of heavy cream. To compensate for the loss in thickness I started the sauce by melting some margarine and then mixing in some flour before slowly stirring in the broth and milk. Still a very tasty sauce. Read More
(53)
Rating: 1 stars
10/12/2011
We really did not enjoy this meal. Usually if my hubs doesn't care too much for a dish he'll still finish what's on his plate but this meal was an exception. I think if I made this again I would either use dry basil like I usually do or cut the required amount in half. This was my first time cooking with fresh basil. That's what really overpowered the meal in my opinion. Also I didn't have any pimento peppers on hand so maybe that would have balanced the meal but all the same I don't think I'll be making this dish again. Read More
(16)