Chicken in Basil Cream Sauce (Print Version)
# Ingredients:
→ Chicken Cutlets
01 -
2 large boneless, skinless chicken breasts
02 -
1/2 cup milk
03 -
3/4 cup dried Italian breadcrumbs
04 -
3 tablespoons butter
→ Basil Cream Sauce
05 -
2 cloves garlic, minced
06 -
1/2 cup chicken broth
07 -
1 cup heavy whipping cream
08 -
1/2 cup freshly grated Parmesan cheese
09 -
1/4 cup chopped fresh basil
10 -
1/4 teaspoon black pepper
# Instructions:
01 -
Preheat oven to 275°F. Grease a 9x13-inch baking dish with nonstick spray and set aside.
02 -
Slice each chicken breast in half horizontally to create two even pieces (cutlets). Pound each cutlet to an even thickness of 1/2 inch.
03 -
Place milk in a shallow bowl and breadcrumbs in a separate shallow bowl. Dip each chicken cutlet thoroughly in milk, then coat with breadcrumbs.
04 -
Melt butter in a large skillet over medium heat. Add coated chicken cutlets and cook until golden-brown on each side, being careful not to burn.
05 -
Transfer partially cooked chicken to the prepared baking dish and bake in the oven for approximately 10 minutes, or until the internal temperature reaches 165°F.
06 -
Add minced garlic to the same skillet and cook for 30 seconds over medium heat. Add chicken broth and bring to a boil, stirring to loosen browned bits from the pan. Stir in heavy cream and bring to a slight boil before reducing heat to low. Add Parmesan cheese, chopped basil, and pepper, stirring until the sauce thickens (about 5 minutes).
07 -
Serve the chicken cutlets with basil cream sauce on top. Enjoy!