Chicken In Basil Cream Sauce Recipes

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CHICKEN IN BASIL CREAM



Chicken in Basil Cream image

When I first read this recipe, I thought it looked difficult. But because I had all the ingredients readily at hand, I gave it a try. Am I glad I did! Not only it is simple to prepare, it tastes. -Judy Baker Craig, Colorado

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1/4 cup whole milk
1/4 cup dry bread crumbs
4 boneless skinless chicken breast halves (4 ounces each)
3 tablespoons butter
1/2 cup chicken broth
1 cup heavy whipping cream
1 jar (4 ounces) sliced pimientos, drained
1/2 cup grated Parmesan cheese
1/4 cup minced fresh basil
1/8 teaspoon pepper

Steps:

  • Place milk and bread crumbs in separate shallow bowls. Dip chicken in milk, then coat with crumbs. , In a large skillet over medium-high heat, cook chicken in butter until a thermometer inserted in chicken reads 165°, about 5 minutes on each side. Remove and keep warm., Add broth to the skillet. Bring to a boil over medium heat; stir to loosen browned bits. Stir in the cream and pimientos; boil and stir for 1 minute. Reduce heat. Add the cheese, basil and pepper; cook and stir until heated through. Serve with chicken.

Nutrition Facts : Calories 493 calories, Fat 37g fat (22g saturated fat), Cholesterol 177mg cholesterol, Sodium 536mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 1g fiber), Protein 30g protein.

CHICKEN IN TOMATO-BASIL CREAM SAUCE



Chicken in Tomato-Basil Cream Sauce image

This recipe was inspired by all our fresh garden tomatoes and herbs. In summer, I grill the chicken with some Italian seasonings and a bit of garlic powder, but on rainy days or in winter, I cook it on the stovetop. -Rachel Kowasic, Connellsville, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 12

1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
3 teaspoons butter, divided
8 plum tomatoes, seeded and chopped
1 small onion, finely chopped
1 garlic clove, minced
1/2 cup reduced-sodium chicken broth
1 cup uncooked whole wheat orzo pasta
1 cup evaporated milk
1/2 cup loosely packed basil leaves, julienned
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup crumbled feta cheese

Steps:

  • In a large nonstick skillet coated with cooking spray, cook chicken in 2 teaspoons butter until no longer pink. Remove and keep warm. In the same skillet, saute tomatoes and onion in remaining butter until onion is softened. Add garlic; cook 1 minute longer., Stir in broth. Bring to a boil; add orzo. Reduce heat. Cover and simmer for 10-12 minutes or until orzo is tender. Stir in the chicken, milk, basil, salt and pepper; heat through (do not boil). Sprinkle with cheese just before serving.

Nutrition Facts : Calories 417 calories, Fat 12g fat (6g saturated fat), Cholesterol 94mg cholesterol, Sodium 723mg sodium, Carbohydrate 41g carbohydrate (10g sugars, Fiber 9g fiber), Protein 35g protein. Diabetic Exchanges

CHICKEN WITH BASIL CREAM SAUCE



Chicken with Basil Cream Sauce image

This is a recipe I found in an advertisement and jotted some additions to before making. I like to serve it with a pilaf and green beans almondine.

Provided by Michelle S.

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

1/4 cup milk
1/4 cup dry breadcrumbs
1/4 teaspoon garlic powder
4 boneless skinless chicken breasts
3 tablespoons butter
1 tablespoon olive oil
1/2 cup chicken broth
1 cup heavy cream
1 (4 ounce) jar diced pimentos, drained
1/2 cup freshly grated parmesan cheese
1/4 cup minced fresh basil
1/8 teaspoon pepper
1 dash salt
1 teaspoon cornstarch

Steps:

  • Preheat oven to 350 degrees.
  • Place milk in a shallow bowl.
  • Place the bread crumbs and garlic powder in another shallow bowl.
  • Dip the chicken in the milk, then coat the chicken well with the bread crumbs.
  • Place the butter and olive oil in a skillet and heat till butter melts over medium heat.
  • Brown the chicken over medium heat in the butter and olive oil mixture.
  • Keep chicken warm in preheated oven.
  • Add broth to skillet and bring to a boil over medium heat, scraping up the browned bits from skillet.
  • Stir in cream and pimentos, boil and stir for 1 minute.
  • Reduce heat and while stirring constantly add the cheese, basil, salt and pepper.
  • Cook until heated through.
  • Mix cornstarch with a bit of water and stir into sauce if sauce needs thickening.
  • Place chicken on platter, and pour sauce over chicken before serving.

CHICKEN IN BASIL CREAM SAUCE



Chicken in Basil Cream Sauce image

This tastes like a dish you could get at an Italian-American restaurant, but is super easy to make. Kids love it too! You can use nearly any kind of pasta. Pairs well with a vinaigrette salad.

Provided by David Harris

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

8 ounces penne pasta, cooked according to directions
3 -4 chicken breasts, optionally cut into strips
1 tablespoon olive oil
1/2 cup breadcrumbs
1 cup chicken broth
2 cups heavy cream
1/4 cup fresh basil, chopped
1 tablespoon butter
1 garlic clove, minced
3 roma tomatoes, chopped
6 ounces parmesan cheese, grated
salt and pepper, to taste

Steps:

  • Heat olive oil in frying pan on medium heat.
  • Coat chicken in breadcrumbs, optionally with a milk or egg wash first.
  • Cook chicken approximately 4-5 minutes on each side, until done. Slice a bit of chicken to ensure doneness.
  • Remove chicken from pan, leaving behind any drippings and grease.
  • Deglaze pan with chicken broth.
  • Add heavy cream, basil,garlic, butter, tomatoes, and half the parmesan cheese.
  • Simmer, stirring often to prevent any burning and to incorporate chicken drippings.
  • Add remaining parmesan cheese as desired. Salt and pepper to taste.
  • When cream sauce has thickened, turn heat to low. A small amount of flour or corn starch can be used to thicken it faster if needed.
  • Serve chicken on top of pasta, covered in the cream sauce. Garnish with parsley and parmesan.

Nutrition Facts : Calories 1113.2, Fat 74.9, SaturatedFat 40.4, Cholesterol 277.8, Sodium 1080.2, Carbohydrate 62.3, Fiber 7.5, Sugar 2.8, Protein 49.4

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