Wednesday, August 15, 2012

Chicken in Basil Cream


Have you discovered Pinterest yet? If you're like the rest of the free world, the answer is yes. One of the more engaging aspects of Pinterest is that you can catalog your bookmarks visually, in addition to following other Pinners and their boards. By following other pinners, you're introduced to different concepts, ideas, books, products, and food. Food, glorious food.

I found this recipe a few months ago and wept openly because I couldn't try it out. It was February, and I wouldn't have fresh basil for months. Dried basil, even fresh, packaged basil from your grocery store....none of it holds a candle to fresh basil from your backyard. So I waited. And I'm glad I did.

This was delightful. It's a perfect summer meal, and the cream sauce is really delicious, without being overly rich or heavy. This is already on my menu for next week. Go make it today!


Chicken in Basil Cream
(Adapted from Big Oven)

1 lb. boneless, skinless chicken breasts, butterflied
Salt and pepper
1/4 c. milk
1/2 c. breadcrumbs
3 T. butter, plus 3 more if necessary
1/2 c. chicken broth
1 c. heavy cream
1 4 oz. can pimento
1/4 c. fresh basil leaves, minced
1/2 c. grated parmesan

Season chicken with salt and pepper on both sides. Place milk and breadcrumbs in shallow bowls. Dip chicken in milk and shake off the excess. Repeat with the breadcrumbs. Heat skillet over medium-high heat, and add butter. When butter is melted--but not browned or smoking--add chicken to the skillet and cook for 5 minutes per side. Work in batches if necessary, and use more butter if needed. Remove from skillet to a plate and tent with foil to keep warm.

Heat skillet to high and pour in broth. Using a wooden spoon, scrape up the browned bits from the bottom of the pan. Stir in cream and pimentos. Bring to a boil, and cook for one minute.

Reduce heat and add basil and parmesan, season with salt and pepper. Cook for one more minute.

Plate chicken, and pour over sauce.




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