Chicken in Basil Cream Sauce
A delightful dish that features tender chicken cutlets in a rich and aromatic basil cream sauce, perfect for family dinners or special gatherings.
Ingredients
For the Chicken
- 2 large boneless, skinless chicken breasts
- 1/2 cup milk
- 3/4 cup dried Italian breadcrumbs
- 3 tablespoons butter
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1 cup heavy whipping cream
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1/4 teaspoon black pepper
Instructions
Preparation
- Preheat your oven to 275°F (135°C) and grease a 9×13-inch baking dish with nonstick spray.
- Slice each chicken breast in half horizontally to create four even cutlets, then pound each cutlet to an even 1/2-inch thickness.
- Pour the milk into one shallow bowl and place the breadcrumbs in another. Dip each chicken cutlet in milk, then coat it thoroughly with breadcrumbs.
Cooking
- Melt butter in a large skillet over medium heat. Add the coated chicken cutlets and cook until golden-brown, about 4-5 minutes per side.
- After browning, place the chicken in the prepared baking dish and bake for approximately 10 minutes until the internal temperature reaches 165°F (74°C).
- In the same skillet, add minced garlic and cook for 30 seconds until fragrant. Pour in chicken broth and bring to a boil, stirring to loosen browned bits.
- Stir in heavy cream and simmer until slightly thickened (about 5 minutes). Add Parmesan cheese, chopped basil, and black pepper, stirring until cheese is melted.
- Serve the chicken topped with the basil cream sauce, garnished with extra basil if desired.
Notes
For a creamier sauce, consider substituting half and half for heavy cream. A squeeze of fresh lemon juice can brighten the flavors. Adding sautéed mushrooms or sun-dried tomatoes can enhance the dish further.