Chicken In Basil Cream

Source

Author: Bob and Robin Young

Source: Adapted from Fast & Easy by Suzanne Somers and Suzie S.

Web Page: www.rockinrs.com, http://boisefoodieguild.wordpress.com

Degree of Difficulty

Degree of Difficulty: Moderately difficult

Servings

Servings: 8

Ingredients

Ingredients - Bake and Fry Mix

1

c

Onion, minced

1

t

Sea Salt

¼

t

fresh ground Black Pepper

¼

t

Sage, dried

½

t

Rosemary, dried

½

t

Coriander, dried

½

t

Thyme, dried

¼

t

Oregano, dried

¼

t

Paprika, sweet and smoked

1

bay leaf, crushed

½

c

grated Parmesan cheese

Chicken and Sauce

8

4-oz

Chicken breasts -- boned and skinned

½

c

unsalted Butter

1

c

Chicken stock, low sodium

2

c

heavy Cream

4

oz

sliced Pimentos, drained

1

c

grated Parmesan cheese

2

T

Basil, dried

¼

t

fresh ground Black Pepper

Directions

1

Place minced onion in food processor fitted with blade attachment. Process one minute. Add remaining mix ingredients, except the cheese, and process another minute. Add cheese and pulse until combined. Place in a gallon-sized Ziploc bag.

2

Add chicken to the bag and shake until every piece is coated. On medium-high heat, cook chicken in butter on both sides until juices run clear, about 10 minutes.

3

Remove and keep warm. Add broth to the skillet. Bring to a boil over medium heat; stir to loosen browned bits. Stir in the cream, pimentos and basil; boil and stir for 1 minute. Reduce heat. Add the Parmesan cheese and pepper; cook and stir until heated through. Pour over the chicken and serve.

Cooking Times

Preparation Time: 30 minutes

Cooking Time: 30 minutes

Total Time: 1 hour