This dessert with prune whip is an old-fashioned favourite that definitely brings back memories. Whipping cream is optional.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¼ cup milk
- ¼ cup dried bread crumbs
- 4 skinless, boneless chicken breasts
- 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
- ⅛ teaspoon ground black pepper
Instructions
- 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.
- 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
| Calories | 496 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 183 mg |
| Dietary Fiber | 1 g |
| Protein | 34 g |
| Saturated Fat | 22 g |
| Sodium | 373 mg |
| Sugars | 2 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
My family loved this recipe. The sauce taste so delicious
Very bland, thin sauce
I added some bacon bits and garlic and more heavy whipping cream and Parmesan.
This recipe is so good and easy. From start to finish it only took me about 20 minutes to make since I had all ingredients on hand. I will be making this again and again. Thank you for posting this!
Lovely flavor. I forego breading the chicken and sprinkle with cornstarch instead. Also doubled the sauce, adding shallots and garlic to the pan before deglazing and substitute sundried tomatoes for the pimento. Used part cream, part half and half. Thanks for posting a great recipe.
This is delicious! I’m eating it right now and couldn’t wait to share. I doubled the sauce and added 2 cloves of garlic after reading reviews. I made 2 close substitutions because of what I had: I rolled the chicken in crushed dry Stove Top Chicken Stuffing instead of bread crumbs, and I used Country Crock Plant Cream instead of whipping cream. To thicken the sauce I used arrow root powder- I removed 2 TB of the sauce into a small bowl and mixed in 2 TB of arrow root powder, then added that back to the pan while stirring really well for about 30 seconds. I served this on angel hair pasta.
Added garlic and mushrooms. Tasty!
This recipe is fast and easy. I served the chicken and sauce over Angel hair pasta. I doubled the recipe, no regrets, delicious, everyone loved it.
I made it just as the recipe directs and it was delicious. It’s a keeper!
I prepared this recipe exactly as shown and it was absolutely delicious. It actually tasted like an upscale restaurant dish. It was so easy to make and I will certainly make it for family and guests in the future. It is sure to impress.
I am giving this 4 stars because the first time I made it it was bland and deserved 3 stars. The second time I made it I changed it around and I thought it deserved five stars. I salted and peppered the breasts, dusted them with a large pinch of herbes de provence, and refrigerated them for 2 hours. I floured them and cooked them for 5 min per side on medium in olive oil. Placed the partially cooked breasts in a 300F oven while I made the sauce. I added 1 tablespoon butter to the pan along with 2 minced garlic cloves. 30 seconds later I added partially reduced chicken stock, the cream, juice of one lemon and a large pinch of salt. Reduced the sauce for 5 min on medium, then added the basil and returned the chicken breasts to the pan and cooked for one more minute. I omitted the milk, bread crumbs and the parmesean. It was much brighter tasting with the garlic, herbes de provence and the lemon juice than the original recipe.
This was bland for us.
This was very good. I listened to some others, and doubled the cream sauce, and I added 3 garlic cloves and some mushrooms. Served over pasta, and topped with some Shredded Parm. Everyone loved it.
Excellent! Like others, I added a little spice to the bread crumbs (1/8 tsp. Italian seasoning and 1/8 tsp. garlic powder). My chicken pieces were a bit thick and needed to cook more after browning, so I slipped them into a 375 degree oven (loosely tented with foil) while I made the sauce. Half-and-half seems to work well; I also threw the leftover milk and bread crumbs into the sauce mixture (waste not!). No fresh basil available, so I used 1 T. of dried. Even my picky husband loved it!
It was pretty good. I added mushrooms to the sauce. I cooked the mushrooms in the drippings and broth; then added the cream; pimentos; cheese; etc… it thickened up nicely without adding any flour or starch. Which is FANTASTIC for lower carbs.
Bland, no spices, even after I tweaked with some garlic and italian bread crumbs. Blah.
Exceptional dish. I used Private Select Italian Inspired Panko Bread Crumbs from Kroger Makes all the difference.
Delicious…one of my favorite dinners!
To start with I used boneless skinless chicken thighs. After I browned the chicken I made a rue And use the stock Then I added the cream and the cheese and 2 Full tablespoons of dried Basil. Then I also added a quarter cup of fresh chop Basil.
This was a fine recipe. I added 2 oz of chicken hearts and served with poached eggs, which made for an excellent combo.
I used light cream instead of heavy cream and roasted red bell peppers instead of pimentos.