- 1/4 cup heavy whipping cream
- 1/4 cup Italian bread crumbs
- 1 pound boneless skinless chicken breast (4 pieces)
- 1 1/2 tablespoons butter
- 1/2 cup chicken broth
- 1 1/2 cup heavy whipping cream
- 1 1/2 tablespoons basil paste
- 1/2 cup Parmesan cheese; shaved
- 1/8 teaspoon cracked black pepper
Heat skillet over medium high heat and add butter.
Place 1/4 cup cream and bread crumbs in separate shallow bowls. Dip the chicken in the cream and then coat with bread crumbs.
Cook the chicken until approximately 170-175 degrees, turning the chicken every five minutes or so.
Remove the breasts, stack them on a small plate, and cover with foil to keep them warm.
Add broth to skillet bring to boil over medium heat, until reduced by half. Stir in cream and continue to boil until thickened. Stir occasionally, but do not be afraid to let it really bubble so it will reduce down. After the cream has started to thicken, add the basil paste and ground pepper. Continue cooking until thickened.
Serve the chicken breast topped with a generous, heaping, near gluttonous serving of basil cream, i.e., drench the breast.
Myrtle's Note: The recipe called for pimientos, but I am not a pimiento fan. The recipe also called for adding butter part way through the cooking of the chicken. I forgot to do this, but clearly the extra butter was not needed. So, I adjusted the amount a little bit. I used Italian bread crumbs since the sauce has basil in it. And I also switched dipping the chicken into milk to using cream, since the recipe has lots of cream as well. I increased the cream for the sauce. And I used my beloved basil paste instead of fresh minced basil in a larger quantity. Finally, I mucked about with the directions for making the sauce so it was a better reduction result.