 | This recipe has been in my Pinterest board forever. The original recipe looked amazing, but I did change things up a bit. I used tomatoes in place of pimentos, of course C wasn't a fan of that, so I didn't spoon on any on his piece. The sauce was perfection. I may have dipped my parmesan potato halves in it. And my green beans. And my finger. It was that good. I made this for my parents on their first night in Aspen. It was cold and rainy outside, so this was perfect to warm us all up. |
¼ cup milk
¼ cup bread crumbs
4 boneless skinless chicken breasts
2 tablespoons butter
½ cup chicken broth
1 cup heavy cream
2 Roma tomatoes, chopped
½ cup grated parmesan
¼ cup fresh basil, chopped
¼ teaspoon pepper
Place the milk and bread crumbs in two shallow bowls. Dip the chicken in the milk, then dredge in the bread crumbs. Heat the butter over medium high heat, add the chicken and sauté for 5 minutes, turn over and sauté for another 5 minutes. Remove the chicken to a plate and tent with foil to keep warm.
Add the broth to the skillet to deglaze the pan, scrape up the brown bits. Stir in the cream and tomatoes, simmer for a minute. Reduce the heat to low, stir in the parmesan, basil and pepper until heated through. Serve the chicken with the sauce poured over top.
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2 comments:
I love chicken in any sort of cream sauce. Great job, this recipe sounds fantastic :)
Happy Blogging!
Happy Valley Chow
This sauce sounds like a perfect way to use up some of my abundant amounts of basil {that I buy}! I love the ideas of tomatoes, but leaving them out of other peoples, aka, my husband!
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