Chicken in Basil Cream Sauce

I have a confession to make. There are recipes sitting my my drafts that have been patiently waiting for their moment in the spot light since August, from when I stayed in Knoxville for a month. Since August people! I thought I wasn’t going to have much time to cook or bake while I was there, so I had guest posters lined up once a week. Only to realize it wasn’t really necessary at all. And with the coming of fall I’ve gotten into the groove of baking and cooking fallish things. I really am trying to cook less in order to get all those saved recipes out the door, but a girl’s gotta eat!

But today I am bringing one out of the vault because it really does deserve some love. My dad and step-mom thought it was so good, that they said it was like eating at a fancy restaurant. It’s always fun when a fairly simple recipe tastes amazing. Of course now I want to remake this, especially since my basil plant is still going strong with the revival of 80 degree weather here. Wasn’t I just wearing boots a week ago?

One year ago: Oatmeal Cookie Pancakes


Serves 4


1/2 cup milk

1/2 cup dried Italian bread crumbs

4 skinless, boneless chicken breasts, pounded thin

3 Tbsp unsalted butter

1 clove garlic (1/2 tsp minced)

1/2 cup reduced sodium chicken broth

1 cup heavy whipping cream

1/4 cup sun-dried tomatoes, chopped

1/2 cup grated Parmesan cheese

1/4 cup chopped fresh basil

1/8 tsp black pepper


  1. Place milk and bread crumbs in separate, shallow bowls.
  2. In skillet, heat butter to medium heat. Dip chicken in milk, then coat with crumbs. Cook chicken in butter, on both sides, until juices run clear (about 10 minutes). Remove and keep warm.
  3. Add the garlic to the pan and cook for 30 seconds over medium heat. Add the chicken broth to the skillet. Bring to a boil over medium-high heat, and stir to loosen browned bits from pan. Stir in cream and sun-dried tomatoes; boil and stir for 1 minute. Reduce heat.
  4. Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated through. Remember that for a thicker sauce all you have to do is cook it longer. I like my sauce on the thick side so I cooked it for a while (3-5 minutes).
  5. Serve chicken with sauce poured over the top.

Source: The Girl Who Ate Everything

Share on Facebook0Pin on Pinterest225Tweet about this on TwitterShare on Yummly3Share on Google+0Share on StumbleUpon134Print this pageEmail this to someone

6 Responses to “Chicken in Basil Cream Sauce”

  • Bake Sale
  • Bread Rolls Buns & Dough
  • Contests
  • DIY
  • Dressing Sauces & Condiments
  • Gift Ideas
  • Giveaways
  • Meal Plan
  • Reviews
  • Salads
  • Side Dish
  • Slow Cooker
  • Travel
  • Uncategorized
  • Vegetarian