Chicken with Basil Cream Sauce

I have been dreaming about the basil cream sauce that I made months ago for my Secret Recipe Club dish and when I found this recipe from Christy of The Girl Who Ate Everything - I knew it was going to be a winner, winner, chicken dinner. Literally!

I love the breadcrumb coated-chicken with the sauce though. That is what really made the dish for me :) We paired it with broccoli and carrots and a spinach salad.

(Print)
What you need:

• 1/2 cup milk
• 1/2 cup Italian breadcrumbs
• 4 chicken breasts
• 3 Tbsp. butter
• 1 clove garlic, minced
• 1/2 cup chicken broth
• 1 cup heavy cream
• 1/4 cup sundried tomatoes
• 1/2 cup Parmesan cheese
• 1/4 cup fresh basil
• 1/8 tsp. pepper

Directions:

Heat butter to medium in a skillet.
Dip chicken in milk and then in crumbs.

Cook chicken in skillet until browned on each side. If your chicken isn't done all the way, you can put it in a 350* oven and finish it off.

In the skillet the chicken was in, add garlic and cook for 30 seconds.
Add broth and bring to a boil over medium-high heat.

Stir in cream and tomatoes. Boil for one minute and then reduce heat.
Add Parmesan, basil, and pepper. Cook until thickened.

Serve over chicken.

Recipe from The Girl Who Ate Everything

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