Basil Cream Chicken


This is quick to make and tastes great. The sauce has a great Parmesan and basil flavor.

4 servings


  • ¼ cup milk

  • ¼ cup bread crumbs

  • 1 pound skinless, boneless chicken breast halves

  • 3 tablespoons butter

  • ½ cup chicken broth

  • 1 cup heavy whipping cream

  • 1 (4 ounce) jar sliced pimento peppers, drained

  • ½ cup grated Parmesan cheese

  • ¼ cup chopped fresh basil

  • teaspoon ground black pepper


  1. Place milk and breadcrumbs in separate shallow bowls. Dip chicken in the milk, then coat with breadcrumbs. In a skillet over medium heat, fry chicken in butter or margarine, on both sides, until the juices run clear. Remove from skillet and keep warm.

  2. Add the broth to the skillet; bring to a boil over medium heat. Stir to loosen browned bits from pan. Stir in the cream and pimentos; boil and stir for one minute. Reduce heat; add the Parmesan cheese, basil and black pepper. Simmer and stir until heated through. To serve, pour the sauce over the chicken.

Nutrition Facts (per serving)

494 Calories
36g Fat
9g Carbs
33g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 494
% Daily Value *
Total Fat 36g 46%
Saturated Fat 22g 108%
Cholesterol 181mg 60%
Sodium 516mg 22%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 3%
Total Sugars 2g
Protein 33g
Vitamin C 26mg 130%
Calcium 201mg 15%
Iron 2mg 10%
Potassium 438mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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