Chicken in Basil Cream Sauce
A delightful dish of tender chicken cutlets enveloped in a rich and creamy basil sauce, perfect for family dinners or entertaining guests.
Ingredients
Main Ingredients
- 2 large boneless, skinless chicken breasts
- 1/2 cup milk for moistening the chicken
- 3/4 cup dried Italian breadcrumbs for coating
- 3 tablespoons butter for cooking the chicken
- 2 cloves garlic, minced for flavor
- 1/2 cup chicken broth for the sauce
- 1 cup heavy whipping cream for the sauce
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup chopped fresh basil for flavor
- 1/4 teaspoon black pepper for seasoning
Instructions
Preparation
- Preheat your oven to 275°F (135°C).
- Grease a 9×13-inch baking dish with nonstick spray and set aside.
- Slice each chicken breast in half horizontally to create two even pieces (cutlets).
- Pound each cutlet into an even 1/2-inch thickness.
- Dip each cutlet into milk to moisten, then coat with breadcrumbs thoroughly.
Cooking
- In a large skillet, melt the butter over medium heat. Add the coated cutlets to the skillet and cook until golden-brown on each side, about 4-5 minutes per side.
- Once browned, place the cutlets in the prepared baking dish and finish cooking in the oven for about 10 minutes.
- For the Basil Cream Sauce, cook minced garlic in the same skillet until fragrant, about 30 seconds.
- Add the chicken broth and bring it to a boil.
- Stir in the heavy cream, allowing it to thicken for 2-3 minutes.
- Add the grated Parmesan cheese, freshly chopped basil, and black pepper to the sauce, stirring well until everything is combined and melted.
- Serve the chicken with the luscious sauce generously drizzled on top.
Notes
For extra flavor, marinate the chicken in a mix of olive oil, lemon juice, garlic, and your favorite herbs for about an hour before cooking. Substitute half the heavy cream with Greek yogurt for a lighter version of the sauce without compromising flavor. Consider topping your dish with sun-dried tomatoes or olives for added character and flavor.