What can I say other than, “I love this chicken!!”? Seriously, I’m kinda patting myself on the back for coming up with this one! It’s super easy and SUPER delicious!
If you can’t find thin sliced chicken breasts, you can just pound out a few regular breasts (the junior higher inside me just giggle while I typed that… hee, hee). I had to go to two different stores to find sun dried tomatoes. They are usually with the canned tomatoes. Sometimes you can find them dried and you just let them sit in some hot water to plump ‘em back up.
I served this with buttered penne rigate pasta and a tossed salad. It would also be fantastic with garlic mashed red potatoes! I had a beautiful, soft loaf of Italian bread to go with it, but I forgot about it... I see some sort of French toast in my future! Anyway, eat up and let me know how you like it!
Tomato-Basil Cream Chicken
Total time: 30 minutes
Ingredients:¼ cup milk
½ cup dry bread crumbs
1 pound thin sliced skinless, boneless chicken breasts
4 tablespoons butter
½ tablespoon minced garlic
½ cup chicken broth
1 cup heavy cream
4 ounces sun dried tomatoes, julienned
¼ cup fresh basil, chopped
½ cup parmesan; shaved
boursin cheese spread, garlic & herbs flavored
⅛ teaspoon Pepper
Instructions:Heat skillet over medium high heat. Place milk and bread crumbs in separate shallow bowls. Dip chicken in milk, and then coat with crumbs.
Melt ½ of the butter in skillet with garlic. Add chicken and cook about 5 min. Add remaining butter flip chicken and cook another 5-8 min or until chicken is cooked. Remove and set aside.
Add broth to skillet bring to boil over medium heat. Stir in cream and sun dried tomatoes; boil and stir for 1 min.
Reduce heat, add parmesan cheese, 2 tablespoons boursin cheese, basil and pepper; cook and stir until heated through.
Add the chicken back into the sauce.
Serve chicken covered in sauce and topped with 1 scoop of remaining boursin cheese.
(Recipe 5 of 52)