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Chicken in Basil Cream


  • 1/4 c. milk
  • 1/4 c. dry bread crumbs
  • 2 boneless skinless chicken breasts sliced in half to make 4 breasts
  • 3 Tbsp butter
  • 1/2 c. chicken broth
  • 1 c. heavy cream
  • 1 c. diced roma tomatoes
  • 1/4 c. fresh basil minced
  • 1/2 c. grated Parmesan cheese
  • 1/8 tsp. black pepper


  • Begin by prepping all ingredients, separating each into different bowls.
  • Heat a saute pan over medium to medium high heat. Add half the butter to the saute pan. Dip each piece of chicken in the milk, then into the bread crumbs. Place the chicken in the saute pan. Cook it for 5 minutes then turn over.
  • Add the rest of the butter and cook for another 5 minutes, or until chicken is done. Remove from the pan and keep warm.
  • Add chicken broth to the pan and bring to a boil over medium heat. Stir in heavy cream and tomatoes. Boil and stir for 1 minute.
  • Reduce the heat. Add Parmesan, basil, and pepper. Cook and stir until heated through.
  • Serve the chicken with sauce poured over the top.