I posted this recipe back on MySpace, years ago. Wow! Has that been awhile ago. It is still one on my favorites to this day. It is a true restaurant quality dish and also one totally worthy of serving to guests. They will love you for it!
I personally would order this again and again. This time I paired it with a salad and classic caesar salad dressing. I hope you enjoy!
The chicken and cream dish is quite rich but, the salad lightens it up a bit. The caesar dressing is one of my go-to dressings for sure. The combination of the two together…hallah!
So, let’s get to it shall we…
Chicken in Basil Cream
1/4 c. milk
1/4 c. italian bread crumbs
4 boneless, skinless chicken breast halves (4 oz. each)
3 T. butter
1/2 c. chicken broth
1 c. heavy whipping cream
1 jar (4 oz.) sliced pimientos, drained
1/2 c. grated Parmesan cheese
1/4 c. minced fresh basil
1/8 t. fresh ground pepper
Place milk and bread crumbs in separate shallow bowls. Dip chicken in milk, then coat with crumbs. In a skillet over medium-high heat, cook chicken in butter on both sides until juices run clear, about 10 minutes. Remove and keep warm.
Add broth to the skillet. Bring to a boil over medium heat; stir to loosen browned bits. Stir in the cream and pimientos; boil and stir for 1 minute. Reduce heat. Add the Parmesan cheese, basil and pepper; cook and stir until heated through. It will thicken slightly with the addition of the Parmesan cheese.
Pour over the chicken.
Yield: 4 servings.
Recipe adapted from Taste of Home magazine.
As I said, I paired the chicken with a salad. This is my favorite classic caesar salad dressing yet…thank you Pinterest 🙂 It is not the mayo based caesar dressing it is the classic kind, that I prefer.
Classic Caesar Salad Dressing
2 egg yolks
2 T. dijon mustard
6-8 anchovy fillets, minced. (If you have anchovy paste use it!)
2 T. minced garlic
4 T. balsamic vinegar
3 t. lemon juice
dash of worcestershire sauce
2 c. olive oil (I used slightly less, like 1/4 c. or so)
1 c. Parmesan cheese
Place egg yolk, mustard, anchovies, garlic, vinegar, lemon juice and Worcestershire sauce into a blender or food processor.
Mix until smooth. Slowly incorporate oil and cheese through the top. Blend until smooth and refrigerate.
I’m hoping to finally get outside this weekend and work in the flowerbeds. This winter has been way too long! Have a wonderful weekend y’all!! xoxo
twodogsinthekitchen 
I am going to attempt this tomorrow night! Thanks Suzie Q!!
You’re welcome Matty! Let me know how you like it 🙂
Pan fried chicken is always yummy. 🙂 The basil cream looks delicious.
Pan fried chicken is so good, I need to make it more often 🙂
Oh Suzie, this sounds wonderful!! I make a very similar dish instead of pimento I use tomato, I must try this and your Caesar dressing sounds amazing!! Hope you are well.
Now that you say tomato a sun-dried tomato would be awesome too! Doing well my friend and hope you are too.
Oh yes sun dried tomato would be awesome. So glad you are doing well, take care!
Thanks Suzanne! You are such a sweetheart! 🙂
myspace! haha that must have been awhile ago. i’m sure this recipe is fabulous if you’ve been making it for so long. sounds lovely!
I know right. On MS it must have been about 5 years ago! And yes, I have been making it that long now 😉
booo my computer is being crazy and so this is the third time around over here, lol. I was saying that I completely agree that Winter is taking its damn time and that I’m not surprised that you enjoy a mayo-less caesar as well (twinsies!). Hope you’re great, Suzie and happy week to ya too!!
Speaking of twinsies, are our computers having the same issues with one another’s blogs now? Lol!! I certainly hope not!! Love you Squishy!!
Mmmm….
#YOLO! Looks amazeballs! Love all the sauce!
I love creamy dishes and I have a truckload of basil in the garden, I will have to make this ASAP. So delicious looking 🙂
If you have a truckload can I be your neighbor? 😉
That cream on top just gives the chicken a delish sounding flavour boost 🙂
Cheers
Choc Chip Uru
I bet the brightness of that dressing really complements the cream sauce. This all looks great. I love Taste of Home, I always know the recipes will turn out delicious.
I love that magazine too Rhonda. I don’t think I’ve had a bad recipe yet 🙂
Winter is still way too long.
This reminds me of a creamed chicken that my mom would make (an OLD family recipe) but this is certainly kicked up a notch. I absolutely LOVE basil!!!!! (I can’t wait for summer when it is growing in the garden!)
I know, I want spring!! Your Mom’s recipe sounds intriguing….yum!! I can’t get enough basil either, I heart the stuff!
that chicken looks super delicious and to top it off with that cream and dressing – i’m ready to tuck in! 😛
Suzie, this looks unbelievable. I want it BAD.
I’m pretty sure I could DRINK that basil cream sauce! Yum!
This looks so delicious, Suzie! I have plans to make it this weekend, chicken for the meat eaters and exactly the same but with tofu slices for the veggie girl. 🙂
Yummm I LOVE dishes with cream sauce!! Myspace…..wow…that is definitely a name from the past! Those were the days 🙂
I know right Ashley! That place is so long ago 😉
This sounds so delicious, thanks for the recipe! 🙂
Oh another delicious recipe that is heavy on the heavy cream!! I bet it tastes wonderful. I made your shrimp and linguine the other day…to die for! I had to find a way to reduce the calories of the cream…I think I will be making this one too…but lighten it up. How on earth do you stay so slim and beautiful??? :))))
Oh, I’m glad you tried it and liked it! Thank you so much for the wonderful compliment too 🙂 I think I have luck on my side but, I also don’t really eat too much. Usually only once a day too. Probably not good for me but, I’ve always done it. I do love the treadmill too (somehow I find it soothing…I know, I’m strange) and the funniest thing is when I’m on it, I’m on my phone looking up recipes on Pinterest! Go figure 😉
H-h-holy yumm, lady! This looks like it’s all kinds of amazing.
Oh wow – that looks really good Suzie! A wonderful combo of flavors and textures – thanks for sharing it!
Suzie, I think you know I tried this (I blogged it too!) and it was amazeballs! I had to smile over the anchovy paste in your dressing–did you use the stuff I sent? So happy to see you could use it! I once added anchovies to a pasta sauce and WHOA I put so many that I don’t know if I’ll ever have the guts to use them or the paste in anything ever again. I know it usually wouldn’t overwhelm but I just went too far and it makes me sick to even remember the taste. LOL!
Yep, I remember 🙂 I used the stuff you sent, I can’t find it here….boo! A little bit goes a long way. They are salty too (probably why I love them). You don’t really know they’re in the dressing but, the classic calls for them and it was the perfect opportunity to use the paste!
We had a ridiculously long winter this year too. Finally no more snow and the weather is getting warmer, though rainy and cloudy…well, it could be worse.
The chicken looks really delicious swimming in that creamy sauce, Suzie.