Chicken with Basil Cream Sauce

This rich and creamy chicken dish is one of the recipes first featured in our meal plans. The pimentos and fresh basil are the perfect seasoning in the delicious cream sauce served over breaded and sautéed chicken breasts.

Time needed

Chicken with Basil Cream Sauce is a fairly quick stovetop meal, ready in about 35-40 minutes. If you are starting out with thin chicken cutlets, it won't take long for the chicken to cook. The sauce is quick and easy, and the pasta can cook while you are making the sauce.

Ingredients

• milk
• bread crumbs
• thin cut boneless skinless chicken breasts
• butter
• olive oil
• chicken broth
• heavy whipping cream
• diced pimientos
• grated Parmesan cheese
• minced fresh basil
• pepper
• cornstarch
• spaghetti or vermicelli

Instructions

Plan to have a warm oven or a microwave with a keep warm function so that you can keep the chicken warm after it is sautéed.

Start with chicken (flattened to an even thickness works best), milk, and bread crumbs in an assembly line as follows:

chicken breasts —> a shallow bowl with the milk —> a bowl with the bread crumbs —> large heated skillet with butter

Dip the chicken in milk, then bread crumbs, then brown the coated chicken and remove it to a plate, leaving the drippings in the skillet. Keep the finished chicken warm in the oven or microwave while you make the basil cream sauce and cook the pasta.

Start the pasta cooking and drain when done. While pasta is cooking, make the sauce by adding all but 3 Tbsp. of the broth to the drippings in the skillet and bringing to a boil. Stir, loosening drippings from the bottom of the pan.

Add the whipping cream and pimientos. Bring to a simmer and cook, stirring constantly, for about a minute.

Reduce heat and add the Parmesan cheese, minced fresh basil, and pepper.

Mix the cornstarch and remaining 3 Tbsp. broth in a small jar. When the sauce is heated through, add the cornstarch mixture, stirring over medium heat to thicken.

One the sauce and pasta are ready, place chicken over pasta on each serving dish and pour sauce over chicken.

Tips

Basil

Fresh basil is always best—I keep 2-3 pots of basil going in my brightest window all year long, and in a sauce like this where basil is the star, it's worth going with fresh over dried.

Chicken

Buying chicken cutlets or thin cut breasts will help when cooking the chicken; uneven thickness means the ends of the chicken may be overcooked by the time the thicker center is done. If you are using regular cut breasts, you can place them between pieces of wax paper and pound them to an even thickness with the side of a meat mallet.

Recipe

Chicken with Basil Cream Sauce

No ratings yet

This rich and creamy chicken dish is one of the recipes first featured in our meal plans. The pimentos and fresh basil are the perfect seasoning in the delicious cream sauce served over breaded and sautéed chicken breasts.

AuthorAuthor: Mary Ann

Add to Collection Go to Collections Add to Shopping List Go to Shopping List

Print

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Main Dish

Cuisine American

Servings 4

Calories 650

Ingredients

  

.5x1x2x3x

• ¼ cup milk
• ¼ cup dry bread crumbs
• 1 pound thin cut boneless skinless chicken breasts
• 3 tablespoons butter
• 1 tablespoon olive oil
• ½ cup chicken broth
• 1 cup heavy whipping cream
• 4 ounces diced pimientos, drained
• ½ cup grated Parmesan cheese
• ¼ cup minced fresh basil, or 1 tablespoon dried
• ⅛ tablespoon pepper
• 1 tablespoon cornstarch
• 8 ounces spaghetti or vermicelli

Cook ModePrevent your screen from going dark

Instructions

Chicken

• Set up an assembly line with 1 pound thin cut boneless skinless chicken breasts, a shallow bowl with ¼ cup milk, and a bowl with ¼ cup dry bread crumbs.
• Dip chicken in milk, then bread crumbs.
• Brown chicken on both sides in 3 tablespoons butter and 1 tablespoon olive oil over medium heat and continue cooking until chicken is thoroughly cooked. Remove and keep warm.

Sauce

• While making the sauce, cook 8 ounces spaghetti or vermicelli according to package directions so they will be done at the same time.
• Reserving 3 tablespoons of the broth, add ½ cup chicken broth to the drippings in the skillet and bring to a boil.
• Stir, loosening drippings from the bottom of the pan. Add 1 cup heavy whipping cream and 4 ounces diced pimientos (drained). Rinse the pimento jar and set aside.
• Bring to a simmer and cook, stirring constantly, for about a minute.
• Reduce heat and add ½ cup grated Parmesan cheese, ¼ cup minced fresh basil and ⅛ tablespoon pepper.
• Mix 1 tablespoon cornstarch and remaining 3 tablespoons broth in the pimento jar by putting the lid on and shaking vigorously.
• When the sauce is heated through, add cornstarch mixture, stirring over medium heat to thicken.
• Place chicken on pasta and cover with basil cream sauce.

Notes

Fresh basil works best in this recipe.

Thin cut chicken breasts are ideal for even cooking; if you are using regular breasts, you can pound them to an even thickness between two pieces of wax paper with the side of a meat mallet.

Nutrition per serving

Calories: 650 calCarbohydrates: 31 gProtein: 35 gFat: 43 gSodium: 593 mgFiber: 2 gSugar: 2 g

Share Pin

Side dishes

Since the chicken in cream sauce is served over pasta, it is delicious with a salad and bread on the side. If you prefer something other than salad,  simple side like steamed broccoli, buttered peas, or sautéed sugar snap peas would be flavorful sides that do not compete with the flavors in the cream sauce.

Pin this recipe