Herb-Crusted Chicken in a Basil Cream SauceSeptember 15, 2013 at 7:49 pm | Posted in Chicken, Italian, Main Dish, Supper | 1 Comment
Oh, wow this recipe was incredible! We loved it. Credit for the original idea goes to the gals over at Utah Munchies.
1 pound chicken breasts, pounded flat
1/2 cup milk
1 tbsp. plus 1 tsp. McCormick Perfect Pinch Roasted Garlic and Bell Pepper Seasoning
2 tbsp. freeze dried chives (which I didn’t have)
8 tbsp. butter (a whole stick – why not? LOL)
6 cloves of garlic, minced
1 cup of chicken broth
1/2 can (14.5 ounce can) of Hunt’s Diced Tomatoes with Basil, Garlic & Oregano
2 cups heavy whipping cream
4 tbsp. dried basil, more or less
salt and pepper
1 pound spaghetti or Fettucini
Boil salted water and cook your pasta al dente.
Place the bread crumbs and garlic and red pepper spice in one container; mix well.Pour milk into another container. Prep anything else you can; I minced my garlic into a measuring cup and had made my broth and had the whipping cream open, as well as the tomatoes.Pound chicken flat: I like to put the slices into a plastic baggie and then pound them with my meat mallet. It’s neater that way and chicken doesn’t fly all over the place.Put the stick of butter in a skillet – I used my Lodge skillet – and turn on LOW while you get the chicken ready. Once the chicken is pounded flat, give it all a milk bath.Let the chicken soak for a minute or so, then turn the stove up to medium heat. When the butter begins to sizzle, start dipping the chicken into the crumb mixture (use your tongs because it gets messy!).Set each piece of chicken in the hot pan. Watch the temperature of the pan; Lodge cookware gets hot and stays hot, so you may need to lower the temperature of the stove.Mmm, look at all that butter! Finish cooking the chicken; it took about 10 minutes until all of the pieces were finished. Set them aside and keep them warm. By this time, my spaghetti was cooked and drained, so I poured it into an 11×7 dish and topped it with the chicken. After the chicken is all done, lower the heat to low and toss the garlic into the pan.Oooh, it smelled heavenly – I love garlic! Saute the garlic for about a minute; add the chicken broth and boil, scraping the bottom of the pan so that all the goodies come loose.Stir the whipping cream in plus the tomatoes. Bring to a low boil and stir constantly for a minute. Don’t boil it too long or it will curdle.Add the basil, salt and pepper. Now the sauce is ready to pour over the chicken and spaghetti.Oooh, there was a lot of sauce! Run carefully to the table with the serving dish and dig in. Serve with fresh Parmesan and hot bread.I served myself some spaghetti, put the chicken on top and then spooned sauce in the bowl. Hubby had two servings – I wanted seconds but was too full already 🙂 We are definitely having this again!