Every once in a while, you come across a recipe where you take the first bite, and know that it's going in the front of your recipe box. This is certainly that dish! The chicken itself is incredibly simple to make, and the sauce is mouthwatering good!
Take my advice--make this recipe! You will be licking up the sun-dried tomato basil goodness from your plate (if there's any left!)
Take my advice--make this recipe! You will be licking up the sun-dried tomato basil goodness from your plate (if there's any left!)
Total Time: approximately 30 minutes
Servings: 4
Ingredients:
Directions:
Source:
The-Girl-Who-Ate-Everything
Ingredients:
- 1/2 cup milk
- 1/2 seasoned bread crumbs
- 4 skinless, boneless chicken breasts
- 3 Tablespoons butter
- 1 garlic clove, minced
- 1/2 cup chicken broth
- 1 cup heavy whipping cream
- 1/4 cup sun-dried tomatoes, chopped
- 1/2 cup grated parmesan cheese
- 1/4 teaspoon dried basil (or use 1/4 cup chopped fresh basil)
- 1/8 teaspoon ground black pepper
Directions:
- Place milk and bread crumbs in separate shallow dishes. Fillet the chicken breasts to make thin or pound them thin.
- In a large skillet, heat butter to medium heat. Dip chicken in milk, then in bread crumbs, and cook in butter on both sides 10-15 minutes. When finished, remove and keep warm.
- For the sauce, add garlic to a 1 to 2 quart saucepan and cook for 30 seconds. Add the chicken broth; bring to a boil. Stir in cream and tomatoes. Boil and stir for 1 minute. Reduce the heat.
- Add parmesan, basil and black pepper; stir and cook until heated through, about 5 minutes. Pour over the chicken and dig in!
Source:
The-Girl-Who-Ate-Everything
