Skillet Basil Cream Chicken

• Meat

  • 1 lb Chicken breast, boneless skinless

• Produce

  • 1/4 cup Basil
  • 1 can Pimentos
  • 1 cup Tomatoes

• Canned Goods

  • 1/2 cup Chicken broth

• Baking & Spices

  • 1 tsp Pepper

• Bread & Baked Goods

  • 1/4 cup Bread crumbs, dry

• Dairy

  • 2 tbsp Boursin cheese
  • 3 tbsp Butter
  • 1 cup Heavy cream
  • 1/4 cup Milk
  • 1/2 cup Parmesan, grated

Found on thecookierookie.com

Description

Ingredients

• 1/4 cup Milk
• 1/4 cup Dry bread crumbs
• 1 pound Boneless skinless chicken breast; 4 halves
• 3 tablespoons Butter
• 1/2 cup Chicken broth
• 1 cup Heavy cream
• 1 can (4 oz) Pimentos
• 1 cup diced tomatoes, or 1 can diced tomatoes
• 1/4 cup Basil; fresh, minced (i also added some dry basil)
• 1/2 cup Parmesan; grated
• 2 tablespoons boursin cheese
• ? teaspoon Pepper

Directions

• Heat skillet over medium high heat
• Place milk and bread crumbs in separate shallow bowls
• Dip chicken in milk, and then coat with crumbs
• Add chicken to skillet with 1/2 of the butter 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, pimientos, and tomatoes; boil and stir for 1 min
• Reduce heat, add parmesan cheese, bousrin cheese, basil and pepper; cook and stir until heated through.
• Add the chicken back into the sauce.
• Serve chicken as is, covered in sauce, or with rice or pasta.
• Enjoy!