KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
· 1/4 cup milk
· 1/4 cup dry bread crumbs
· 4 boneless skinless chicken breast halves (4 ounces each)
· 3 tablespoons butter
· 1/2 cup Progresso ® 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
1. Place milk and bread crumbs in separate shallow bowls.
2. Dip chicken in milk, then coat with crumbs.
3. In a large skillet over medium-high heat, cook chicken in butter for about 5 minutes on each side or until a meat thermometer reads 170°
4. Remove and keep warm.
5. Add broth to the skillet.
6. Bring to a boil over medium heat; stir to loosen browned bits.
7. Stir in the cream and pimientos; boil and stir for 1 minute.
8. Reduce heat. Add the cheese, basil and pepper; cook and stir until heated through.
9. Serve with chicken. Yield: 4 servings.
|
1st Keep
 babyridge116
|
Comments