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Chicken with Basil Cream Sauce

4 boneless skinless chicken breasts

1/4 cup milk
1/4 cup dry bread crumbs
1 Tbsp butter or margarine
1 Tbsp olive oil

Sauce:
3 Tbsp Chopped fresh chives

2 crushed cloves garlic

1 cup chicken broth
1 tsp cornstarch mixed in 1/8 cup chicken broth

1 cup heavy whipping cream
¼ cup minced fresh basil

1 Tbsp A.1. Bold & Spicy Steak Sauce

½ t Tony Chachere’s Original Seasoning

 

Preheat oven to 350°F. Place milk and bread crumbs in separate shallow bowls. Dip chicken in milk, then coat with bread crumbs and salt & pepper. In skillet over medium heat, brown chicken on both sides in butter and olive oil. Remove and place in casserole dish in preheated oven to cook for 30 minutes.

Sauté chives and garlic in small skillet. Then put in same skillet used to sauté chicken.

Mix cornstarch with about 1/8^th cup of the chicken broth, reserve. Add remaining chicken broth to skillet. Bring to a boil over medium heat and stir to loosen browned bits from pan bottom. Stir in whipping cream and reduce liquid. Reduce heat. Stir in basil, Bold & Spicy Steak Sauce, and seasoning. Cook until heated through. Stir reserved chicken broth into skillet if needed to thicken sauce. Pour over chicken and serve.

Yield: 4 servings

Recipes