Pimiento Chicken
1/4 cup milk
1/4 cup Italian seasoned bread crumbs
4 boneless, skinless chicken breast halves (about 1 pound)
3 tablespoons butter
1 tablespoon olive oil
1/2 cup chicken broth
1 cup (1/2 pint) heavy cream
1 jar (4 ounces) diced pimientos, drained
1/2 cup grated Parmesan cheese
1/4 cup minced fresh basil
1/8 teaspoon black pepper
Place the milk in a shallow dish and the bread crumbs in another shallow dish. Dip the chicken in the milk then the bread crumbs, turning to coat completely with each. In a large skillet, melt the butter with the olive oil over medium heat. Add the chicken and brown for 4 to 5 minutes per side, or until no pink remains in the chicken. Remove the chicken to a platter and cover to keep warm. Add the broth to the skillet; bring to a boil over medium heat, scraping the browned bits from the bottom of the pan. Stir in the heavy cream and pimientos. Bring to a boil and continue heating for about 1 minute, stirring constantly; reduce the heat to medium-low. Stir in the Parmesan cheese, basil, and pepper, and cook until heated through. Slice the chicken or serve whole, topped with the sauce.
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