Skillet Basil Cream Chicken
Prep time 10 minutes | Serves: 4
Ingredients:
1/4 cup milk
1/4 cup dry bread crumbs
1 pound boneless skinless chicken breast; 4 halves
3 Tbsp butter
1/2 cup chicken broth
1 cup heavy cream
4 oz pimentos
1 cup diced tomatoes
1/4 cup basil; fresh, minced
1/2 cup grated parmesan;
2 Tbsp Boursin cheese
1 tsp pepper
Directions:
Heat skillet over medium-high heat.
Place milk and bread crumbs in separate shallow bowls. Dip chicken in milk, and then coat with crumbs.
Place 1/2 of the butter and chickent into skillet and cook for roughly 5 minutes. Flip chicken and add remaining butter. Cook for another 5-8 minutes, until chicken is cooked through (no pink inside).
Remove and set aside.
Add broth to skillet and bring to boil over medium heat. Stir in cream, pimientos, and tomatoes. Boil and stir for 1 minute.
Reduce heat, add parmesan cheese, Boursin cheese, basil and pepper. Cook and stir until heated through.
Serve with chicken drizzled in sauce or with rice or pasta.
