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 tablespoons 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.