Chicken with Basil cream sauce
4chicken breasts, boneless and skinless
1/4 cseasoned dry bread crumbs
1/2 tspchicken bouillon
1 cevaporated milk
1 jar(s)(4oz) pimentos, minced
2 Tbspfresh basil or 1 tbs dry basil
1/4 cparmesan cheese, shredded
How to Make Chicken with Basil cream sauce
- Dip the chicken in milk, and then bread crumbs. Fry until golden, keep warm.
- Into the same skillet stir in the bouillon and 1/2 c water over med. high heat until boiling. Stire in the evap milk and pimentos. Heat to boiling and cook 1 minute. Reduce heat and add the basil, parmesan cheese and pepper.
- Serve the chicken with the sauce over the top.