Best Basil Cream Chicken Recipe 55 Recipes

BASIL CREAM CHICKEN

Steps:

• Place milk and breadcrumbs in separate shallow bowls. Dip chicken in the milk, then coat with breadcrumbs. In a skillet over medium heat, fry chicken in butter or margarine, on both sides, until the juices run clear. Remove from skillet and keep warm.
• Add the broth to the skillet; bring to a boil over medium heat. Stir to loosen browned bits from pan. Stir in the cream and pimentos; boil and stir for one minute. Reduce heat; add the Parmesan cheese, basil and black pepper. Simmer and stir until heated through. To serve, pour the sauce over the chicken.

CHICKEN IN BASIL CREAM

Steps:

• Place milk and bread crumbs in separate, shallow bowls. In skillet, heat butter or margarine to medium heat. Dip chicken in milk, then coat with crumbs. Cook in butter or margarine, on both sides, until juices run clear (about 10 minutes). Remove and keep warm.
• Add broth to skillet. Bring to a boil over medium heat, and stir to loosen browned bits from pan. Stir in cream and pimentos; boil and stir for 1 minute. Reduce heat.
• Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated through. Pour mixture over chicken and serve!

CHICKEN IN BASIL CREAM

Steps:

• Place milk and bread crumbs in separate shallow bowls. Dip chicken in milk, then coat with crumbs. , In a large skillet over medium-high heat, cook chicken in butter until a thermometer inserted in chicken reads 165°, about 5 minutes on each side. 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 cheese, basil and pepper; cook and stir until heated through. Serve with chicken.

BASIL CREAM CHICKEN

Steps:

• In a skillet, saute the chicken, onions and mushrooms in oil until the chicken is no longer pink. , Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually add broth and cream. Stir in basil and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chicken mixture. Serve over fettuccine.

BASIL CREAM CHICKEN

Steps:

• Saute chicken, onions, and mushrooms in oil for 4 minutes.
• In lg saucepan, melt butter; stir in flour until smooth.
• Add chicken broth, boullion and cream.
• Stir in basil and pepper.
• Bring to a boil; cook and stir for 2 minutes.
• Combine with the chicken mixture.
• Serve over fettuccini.

CHICKEN IN TOMATO-BASIL CREAM SAUCE

Steps:

• In a large nonstick skillet coated with cooking spray, cook chicken in 2 teaspoons butter until no longer pink. Remove and keep warm. In the same skillet, saute tomatoes and onion in remaining butter until onion is softened. Add garlic; cook 1 minute longer., Stir in broth. Bring to a boil; add orzo. Reduce heat. Cover and simmer for 10-12 minutes or until orzo is tender. Stir in the chicken, milk, basil, salt and pepper; heat through (do not boil). Sprinkle with cheese just before serving.

CHICKEN WITH BASIL CREAM SAUCE

Steps:

• Preheat oven to 350 degrees.
• Place milk in a shallow bowl.
• Place the bread crumbs and garlic powder in another shallow bowl.
• Dip the chicken in the milk, then coat the chicken well with the bread crumbs.
• Place the butter and olive oil in a skillet and heat till butter melts over medium heat.
• Brown the chicken over medium heat in the butter and olive oil mixture.
• Keep chicken warm in preheated oven.
• Add broth to skillet and bring to a boil over medium heat, scraping up the browned bits from skillet.
• Stir in cream and pimentos, boil and stir for 1 minute.
• Reduce heat and while stirring constantly add the cheese, basil, salt and pepper.
• Cook until heated through.
• Mix cornstarch with a bit of water and stir into sauce if sauce needs thickening.
• Place chicken on platter, and pour sauce over chicken before serving.

BASIL CREAM SAUCE

Steps:

• In a food processor, combine basil and garlic. Begin processing, and pour in olive oil in a thin stream. Process for about 40 seconds, or until mixture begins to emulsify. Add pine nuts and Parmesan, then blend for 1 minute.
• Heat cream in a saucepan over low heat until simmering. Pour 1/2 of the hot cream into the processor with basil pesto, and pulse for 20 seconds to incorporate. Pour mixture back into cream, and simmer for 5 minutes, or until thickened.