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Breaded CHicken with Basil Cream Sauce |

Breaded Chicken with Basil Cream Sauce

  • Author: Laura


Units Scale
  • 4 chicken breasts
  • flour (about 1/2 cup)
  • 2 eggs, beaten
  • 3/4 cup Italian bread crumbs
  • 3/4 cup panko bread crumbs
  • salt
  • black pepper
  • 3 Tablespoon butter (can use 1 Tbsp more if needed)


  • 1/2 cup chicken broth
  • 1 cup heavy whipping cream
  • 1 (4.0 ounce jar) sliced pimento peppers, drained
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh basil (I used 1 Tbsp. dried)
  • black pepper


  1. Place eggs in a shallow bowl. Place flour in a shallow bowl.  In another shallow bowl, combine both bread crumbs with salt and pepper to taste.
  2. Coat chicken with flour.  Then dip in egg, then coat with breadcrumb mixture.
  3. In a skillet over medium heat, fry chicken in butter, on both sides, until the juices run clear, about 15 minutes. Remove from skillet and keep warm.
  4. Add the broth to the skillet; bring to a boil over medium heat. Stir and scrape to loosen browned bits from pan.
  5. Stir in the cream and pimentos (If using dried basil add this now); boil and stir for one minute. Reduce heat; add the Parmesan cheese, basil and black pepper to taste. Simmer and stir until heated through. To serve, pour the sauce over the chicken.
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