Chicken with Basil Cream Sauce
10" dutch oven
1/4 cup milk
1/4 cup dry bread crumbs
4 boneless, skinless chicken breasts
3 Tbs. butter or margarine
1 Tbs. olive oil
3/4 cup chicken broth, divided
1 cup heavy whipping cream
1 (4 oz.) jar diced pimentos
1/2 cup shredded Parmesan cheese
1/4 cup fresh minced basil (I used 1 1/2 Tbs. dried)
1/8 tsp. pepper
1 tsp. cornstarch
Place milk and bread crumbs in separate shallow bowls. Dip chicken in milk, then coat with bread crumbs. In a dutch oven over a full spread of coals, brown the chicken on both sides in butter and olive oil. In the same pot, bake the chicken at 350° for 30-40 minutes or until juices run clear. Use 1 ring on the top and 1 ring on the bottom. When chicken is cooked, remove from the pot and keep warm.
In the pot the chicken was cooked in, bring 1/2 cup of broth to a boil over a full spread of coals. Stir to loosen the browned bits from the bottom of the pot. Stir in the cream and pimento; boil and stir for 1 minute. Remove about 1/4 of the coals and stir in the Parmesan, basil and pepper and cook until heated through. Mix the cornstarch and 1/4 cup chicken broth and stir into the pot to thicken the sauce if needed. Pour sauce over chicken and serve. Serves 4.
The Finished Product
Wow! That's a bad picture. It tastes a lot better than it looks!
This was really good. I was sad that my basil plant died and I had to use dried basil. It would have been even better, and prettier, with the fresh herb. I was really proud of my son to try making a dish like this! I helped him figure out how to do it in the dutch oven, but he did all the cooking. We gave this a B+.