Chicken and Basil


  • 2 chicken breast halves, boneless and skinless
  • 1 T cream and 1 T water or 2 T milk
  • 2 T breadcrumbs
  • 3 T butter
  • 1/4 cup chicken broth or stock
  • 1/3 cup heavy cream
  • 1/3 cup red pepper diced
  • 1/8 cup parmesan cheese shredded
  • 1/8 cup fresh basil minced
  • pinch of black pepper


  1. Combine 1 T of cream with 1 T of water in a shallow bowl. Dip the chicken breasts in the liquid then in the breadcrumbs.
  2. Cook in melted butter in a skillet about 10 minutes or until juices run clear, turning once. Remove and keep warm.
  3. Add the broth to the skillet and bring to a boil over medium heat, stirring to loosen browned pieces from the pan. Add the red pepper and soften for a minute, then add the cream. Boil for one minute. Reduce the heat and add the Parmesan, basil and pepper. Continue stirring until heated through.
  4. Serve the sauce over the chicken.
© Lisa Miner 2017