Chicken In SunDried Tomato Basil Cream Sauce by
Cyndalie
Ingredients
1/2 cup milk
1/2 cup dried Italian bread crumbs
4 skinless, thin boneless chicken breasts
3 tablespoons butter
1 clove garlic (1/2 teaspoon minced)
1/2 cup chicken broth
1 cup heavy whipping cream or heavy cream
1/4 cup sun-dried tomatoes, chopped
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
1/8 teaspoon black pepper
1/2 cup
milk
1/2 cup
dried Italian bread crumbs
4
skinless, thin boneless chicken breasts
3
tablespoons butter
1
clove garlic (1/2 teaspoon minced)
1/2 cup
chicken broth
1 cup
heavy whipping cream or heavy cream
1/4 cup
sun-dried tomatoes, chopped
1/2 cup
grated Parmesan cheese
1/4 cup
chopped fresh basil
1/8
teaspoon black pepper
Instructions
Place milk and bread crumbs in separate, shallow bowls. Make sure your chicken breasts are thin - butterfly thicker breasts or flatten with mallet.
In skillet, heat butter to medium heat. Dip chicken in milk, then coat with crumbs. Cook chicken in butter, on both sides, until juices run clear (about 10 minutes). Remove and keep warm in oven preheated to 225-250, do not cover.
Add the garlic to the pan and cook for 30 seconds over medium heat.
Add the chicken broth to the skillet. Bring to a boil over medium-high heat, and stir to loosen browned bits from pan. Stir in cream and sun-dried tomatoes; boil and stir constantly for 1 minute. Reduce heat.
Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated through. Remember that for a thicker sauce all you have to do is cook it longer.
Serve chicken with sauce poured over the top.