Italian Chicken with Basil Cream Sauce

This chicken dish is one that I love to make when I am in a pinch for time. Honestly, it can be made in 29 minutes or less. (Take that Rachel Ray.) Kidding aside, my kids love this chicken and request it often. (minus the sauce of course) You can use the marinara that is left over from the spaghetti in my last post and turn it into chicken parmesan, or they can just dip it in the marinara if they really want to get crazy.
















Ingredients

2 eggs
2 tablespoons milk
1 cup Italian bread crumbs
1/4 cup fresh grated parmesan reggiano (for the chicken)
2 boneless skinless chicken breast
2 tablesspoons unsalted butter
1 tablespoon extra virgin olive oil
1/2 cup chicken broth
1 cup heavy cream (lighten by using half cream and half milk, or you can use half and half)
1 (4oz) jar chopped pimento peppers, drained
1/2 cup fresh grated parmesan reggiano (for the sauce)
1/4 cup chopped fresh basil
salt and pepper to taste



Preheat your oven to 350°F

















This recipe serves four so this is a trick I use to save money and time. The recipe requires that the chicken is pounded thin. In my opinion, it always ends up being way to big for one individual. I cut mine in half which leaves you with four thin chicken breast that are the right proportion. (applause inserted here)















You are now going to create a breading station. Make an egg wash by mixing the two eggs and two tablespoons of milk in a shallow dish. In another dish you are going to combine the bread crumbs and 1/4 cup of the grated parmesan cheese. Heat a large saute pan over medium/high heat. Make sure you let it get up to temperature before adding the chicken or you will get soggy chicken. May sure your chicken is dry by patting it with a paper towel. Next, dip the chicken into the egg wash and then into the breadcrumbs making sure to press them onto the chicken until completely coated. Place the chicken into the saute pan and brown on both sides for about 2 minutes per side. Remove the chicken from the pan and place on a cooling rack that is on top of a cookie sheet. Place in the oven and bake for 10 to 15 minutes until cooked through.












Remove the chicken from the oven and let it rest on the cooling rack while you make the sauce. Wipe the saute pan out with a napkin. Add the broth to the pan and bring to a boil over medium heat. Stir in the cream and pimentos and bring to a boil and stir for 1 minute. Reduce heat to a simmer and add the parmesan cheese, basil. Stir the sauce and continue to cook until it thickens slightly. Add salt and pepper to taste and serve over the chicken and enjoy!