BASIL CREAM CHICKEN
This is quick to make and tastes great. The sauce has a great Parmesan and basil flavor.
Provided by JANETFORAUBURN
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 4
Number Of Ingredients 10
Steps:
- Place milk and breadcrumbs in separate shallow bowls. Dip chicken in the milk, then coat with breadcrumbs. In a skillet over medium heat, fry chicken in butter or margarine, on both sides, until the juices run clear. Remove from skillet and keep warm.
- Add the broth to the skillet; bring to a boil over medium heat. Stir to loosen browned bits from pan. Stir in the cream and pimentos; boil and stir for one minute. Reduce heat; add the Parmesan cheese, basil and black pepper. Simmer and stir until heated through. To serve, pour the sauce over the chicken.
Nutrition Facts : Calories 493.5 calories, Carbohydrate 9.3 g, Cholesterol 181.1 mg, Fat 35.8 g, Fiber 0.9 g, Protein 33.3 g, SaturatedFat 21.6 g, Sodium 515.9 mg, Sugar 2.2 g
PARMESAN-CRUSTED CHICKEN IN CREAM SAUCE
Enjoy our delicious Parmesan-Crusted Chicken in Cream Sauce. Once you've have ours, you'll never go back to another parmesan-crusted chicken recipe again.
Provided by My Food and Family
Categories Herbs
Time 40m
Yield Makes 4 servings.
Number Of Ingredients 9
Steps:
- Cook rice in 1-1/4 cups broth and 1/2 cup water as directed on package.
- Meanwhile, mix cracker crumbs and Parmesan on plate. Rinse chicken with water; gently shake off excess water. Dip chicken in crumb mixture, turning to evenly coat both sides of each breast. Discard any remaining crumb mixture.
- Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until done (165°F). Transfer to plate; cover to keep warm. Add remaining broth and reduced-fat cream cheese to skillet; bring just to boil, stirring constantly. Cook 3 min. or until thickened, stirring frequently; spoon over chicken. Serve with rice and asparagus.
Nutrition Facts : Calories 580, Fat 13 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 85 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 37 g
CHICKEN IN PARMESAN CHIVE CREAM SAUCE
Provided by Robin Miller : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium-high heat. Add shallots and garlic and cook for 2 minutes stirring with a spoon. Add chicken and cook 3 to 5 minutes, until golden brown on all sides. Add thyme and bay leaves and cook for 1 minute, or until fragrant. Add heavy cream and bring to a simmer. Reduce heat to medium and simmer for 5 minutes, until chicken is cooked through. Add parmesan cheese and simmer for 1 minute or until sauce has thickened. Remove bay leaves and stir in chives. Season to taste with salt and freshly ground black pepper.
- Spoon all but 1 heaping cup of chicken over rice. Reserve remaining chicken for Penne with Chicken, Wild Mushrooms and Peas, if desired.
PANKO PARMESAN CRUSTED CHICKEN WITH WASABI TOMATO SAUCE
Provided by Robin Miller : Food Network
Categories main-dish
Time 42m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F.
- Coat a large baking sheet with cooking spray.
- For the chicken:
- Season both sides of chicken with salt and black pepper. Place flour in a shallow dish. Place eggs in a separate shallow dish. Combine panko crumbs and Parmesan in a third shallow dish. Dip chicken first in flour, then in the egg and then panko crumb mixture. Transfer chicken to the prepared baking sheet and spray the surface with cooking spray. Bake for 25 to 30 minutes, or until chicken is golden brown and cooked through. Remove from oven.
- For the sauce:
- While the chicken is cooking, in a small saucepan, combine tomato sauce, wasabi paste, sugar, chili powder, and cumin. Set pan over medium heat and bring to a simmer, for 10 minutes. Remove pan from heat and reserve 2/3 cup of the sauce.
- Serve 4 of the chicken breast halves with remaining tomato sauce spooned over top. Reserve remaining chicken and 2/3 cup of the sauce for another use.
CHICKEN IN BASIL CREAM
This recipe is a welcome change from the usual fried chicken. The cream sauce gives it a wonderful flavor.
Provided by Emily Daggett
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Place milk and bread crumbs in separate, shallow bowls. In skillet, heat butter or margarine to medium heat. Dip chicken in milk, then coat with crumbs. Cook in butter or margarine, on both sides, until juices run clear (about 10 minutes). Remove and keep warm.
- Add broth to skillet. Bring to a boil over medium heat, and stir to loosen browned bits from pan. Stir in cream and pimentos; boil and stir for 1 minute. Reduce heat.
- Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated through. Pour mixture over chicken and serve!
Nutrition Facts : Calories 496 calories, Carbohydrate 9.2 g, Cholesterol 182.9 mg, Fat 35.7 g, Fiber 0.9 g, Protein 34.2 g, SaturatedFat 21.6 g, Sodium 373.3 mg, Sugar 2.1 g
CRUSTED BAKED CHICKEN
Coating your chicken with flour before dipping it in buttermilk and rolling it in crumbs, help make it crisp. Moist and tender, this mouth- watering chicken is covered with a seasoned bread-crumb mixture and then baked golden brown.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a shallow bowl, combine the first eight ingredients. Place buttermilk and flour in separate shallow bowls. Coat chicken with flour, then dip in buttermilk and coat with bread crumb mixture. Place on a greased 15x10x1-in. baking pan. Let stand for 10 minutes., Bake, uncovered, at 350° for 45 minutes. Drizzle with butter. Bake 10-15 minutes longer or until juices run clear.
Nutrition Facts : Calories 463 calories, Fat 22g fat (7g saturated fat), Cholesterol 123mg cholesterol, Sodium 816mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 41g protein.
CHICKEN IN BASIL CREAM
When I first read this recipe, I thought it looked difficult. But because I had all the ingredients readily at hand, I gave it a try. Am I glad I did! Not only it is simple to prepare, it tastes. -Judy Baker Craig, Colorado
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Place milk and bread crumbs in separate shallow bowls. Dip chicken in milk, then coat with crumbs. , In a large skillet over medium-high heat, cook chicken in butter until a thermometer inserted in chicken reads 165°, about 5 minutes on each side. 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 and pimientos; boil and stir for 1 minute. Reduce heat. Add the cheese, basil and pepper; cook and stir until heated through. Serve with chicken.
Nutrition Facts : Calories 493 calories, Fat 37g fat (22g saturated fat), Cholesterol 177mg cholesterol, Sodium 536mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 1g fiber), Protein 30g protein.
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- Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Season both sides of the chicken with 1/2 teaspoon salt. Place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it. Discard the excess flour.
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 1 to 2 minutes per side. Transfer to a plate, cover and keep warm.
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