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chicken with basil cream sauce
Here’s an easy recipe that tastes amazing!
1/4 cup milk
1/4 cup dry Italian seasoned bread crumbs
4 boneless, skinless chicken breasts
3 tablespoons butter
1 tablespoon olive oil
8 oz. sliced fresh mushrooms
1/2 cup chicken broth
1 cup heavy whipping cream (half & half will do in a pinch)
1/2 cup grated fresh Parmesan cheese
1/4 cup minced fresh basil
freshly ground sea salt and black pepper to taste
8 oz. angel hair pasta, cooked al dente
fresh lemon wedges
Preheat oven to 350 degrees Fahrenheit. Place milk and bread crumbs in separate shallow bowls. Dip chicken in milk, then coat with bread crumbs.
In a skillet over medium heat, melt butter; add olive oil. Brown chicken on both sides in butter/olive oil. Remove chicken and place in glass casserole dish. Bake in preheated oven until chicken is no longer pink in the middle.
Saute mushrooms in skillet.
Add broth to skillet. Bring to a boil over medium heat and stir to loosen browned bits from pan bottom. Stir in whipping cream; boil and stir for 1 minute. Reduce heat. Stir in Parmesan, basil, salt and pepper, and cook until heated through. If necessary, mix 1 teaspoon corn starch with 1/4 cup chicken broth and stir into skillet to thicken sauce.
Pour sauce over chicken, reserving about half. Pour reserved sauce over angel hair pasta. Serve chicken and pasta with lemon wedges ~ squeeze lemon over chicken and pasta just before eating. Enjoy!
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Oh this sounds fabulous! We are always looking for new things to do with chicken. I am hoping to try this next week. Thank you!
I hope you enjoy it!