Basil Cream Chicken

Basil Cream Chicken

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253 people made this

About this recipe: This is a luxurious weeknight meal that is both quick to make and delicious. Serve over rice, pasta, or a bed of green vegetables.


Serves: 4 

  • 60ml milk
  • 3 tablespoons dried breadcrumbs
  • 455g skinless, boneless chicken breast fillets
  • 50g butter
  • 125ml chicken stock
  • 235ml heavy cream
  • 112g pimento or roasted red capsicums, drained and sliced
  • 3 tablespoons grated Parmesan
  • 3 tablespoons chopped fresh basil
  • freshly ground black pepper to taste

Prep:15min  ›  Cook:25min  ›  Ready in:40min 

  1. Place milk and breadcrumbs in separate shallow bowls. Dip chicken in the milk, then coat with breadcrumbs. In a frying pan over medium heat,melt the butter. When foaming subsides, fry the chicken fillets on both sides for 6-8 minutes or until the juices run clear. Remove from frying pan and keep warm.
  2. Add the stock to the frying pan. Bring to a boil over medium heat. Stir to loosen browned bits from pan base.
  3. Stir in the cream and pimentos, simmer and stir for 1 minute. Reduce the heat to a simmer and add the Parmesan cheese, basil and black pepper.Stir until heated through. To serve, pour the sauce over the chicken.

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