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.
Set up an assembly line with chicken breasts, a shallow bowl with the milk, and a bowl with the bread crumbs.
Dip chicken in milk, then bread crumbs.
Brown chicken on both sides in butter and olive oil over medium heat and continue cooking until chicken is thoroughly cooked. Remove and keep warm.
While making the sauce, put the pasta on to cook so they will be done at the same time.
Add all but 3 Tbsp. of the broth to the drippings in the skillet and bring to a boil.
Stir, loosening drippings from the bottom of the pan. Add whipping cream and pimientos.
Bring to a simmer and cook, stirring constantly, for about a minute.
Reduce heat and add Parmesan cheese, basil and pepper.
Mix cornstarch and remaining 3 Tbsp. broth.
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.
Fresh basil works best in this recipe.Thin cut chicken breasts are idea 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.