Ingredients
4
4 servings
- •0.25 cup milk
- •0.25 cup bread crumbs
- •1 pound skinless, boneless chicken breast halves
- •3 tablespoons butter
- •0.5 cup chicken broth
- •1 cup heavy whipping cream
- •1 (4 ounce) jar sliced pimento peppers, drained
- •0.5 cup grated Parmesan cheese
- •0.25 cup chopped fresh basil
- •0.125 teaspoon ground black pepper
Instructions
- Place milk and breadcrumbs in separate shallow bowls. Dip chicken in the milk, then coat with breadcrumbs. In a skillet over medium heat, fry chicken in butter or margarine, on both sides, until the juices run clear. Remove from skillet and keep warm.
- Add the broth to the skillet; bring to a boil over medium heat. Stir to loosen browned bits from pan. Stir in the cream and pimentos; boil and stir for one minute. Reduce heat; add the Parmesan cheese, basil and black pepper. Simmer and stir until heated through. To serve, pour the sauce over the chicken.
Nutritional Facts
Per 4 servings
- Calories: 494
- Carbohydrate: 9g
- Fat: 36g
- Fiber: 1g
- Protein: 33g
- Sugar: 2g
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