Pimiento Chicken
- SERVES
- 4
- COOK TIME
- 5 Min
This company-fancy yet easy-as-can-be main dish dinner is one of my all time favorites! The elegant pimiento cream sauce turns ordinary chicken into a memorable meal your gang will ask for again and again!
What You'll Need
- 1/4 cup milk
- 1/4 cup Italian seasoned bread crumbs
- 4 boneless, skinless chicken breast halves (about 1 pound)
- 3 tablespoon butter
- 1 tablespoon olive oil
- 1/2 cup chicken broth
- 1 cup (1/2 pint) heavy cream
- 1 (4-ounce) jar diced pimientos, drained
- 1/2 cup grated Parmesan cheese
- 1/4 cup minced fresh basil
- 1/8 teaspoon black pepper
What to Do
- Place the milk in a shallow dish and the bread crumbs in another shallow dish. Dip the chicken in the milk then the bread crumbs, turning to coat completely with each.
- In a large skillet, melt the butter with the olive oil over medium heat. Add the chicken and brown for 4 to 5 minutes per side, or until no pink remains in the chicken. Remove the chicken to a platter and cover to keep warm.
- Add the broth to the skillet; bring to a boil over medium heat, scraping the browned bits from the bottom of the pan. Stir in the heavy cream and pimientos. Bring to a boil and continue heating for about 1 minute, stirring constantly; reduce the heat to medium-low.
- Stir in the Parmesan cheese, basil, and pepper, and cook until heated through. Slice the chicken or serve whole, topped with the sauce.