Tuesday, April 23, 2013

Chicken and basil cream sauce recipe

Basil plant leaves.
(Photo credit: Wikipedia)
Next to rosemary, basil is my favorite herb to cook with. I have been experimenting with it in new and different ways, and for the most part I have been very pleased with the results. This recipe is a more traditional use of the herb and I think it is absolutely amazing.

  • 1/4 cup panko 
  • salt and pepper to taste
  • 4 chicken breasts
  • 2 tablespoons oil
  • 3/4 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup Parmesan Romano blend cheese
  • 1/4 cup fresh basil, cut chiffonade
In a shallow bowl, add panko, salt and pepper. Stir to combine. Rinse chicken under cool water then dredge in panko mixture, coating well. Heat oil in a skillet and add chicken. Cook until browned on both sides and the juices run clear. Remove chicken and keep warm while you make the sauce. Add broth to the skillet and bring to a boil over medium heat. Using a spoon, scrape up the browned bits from the chicken as the broth cooks. Add cream and boil for one minute then reduce heat. Add cheese, basil and salt and pepper. Stir frequently while the sauce warms. Once warmed through, pour the sauce over top of the chicken and serve immediately.

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