Simply Amazing - Herb Crusted Chicken in Basil Cream Sauce

Simply amazing.. that is the only way I can think to describe tonights new dish. The real name is Herb Crusted Chicken in Basil Cream Sauce. Oh. My. It was so so delicious! It is a definite dish to make again.

This was the first time I have made a homemade basil cream sauce. It was worth every second.

I only had two issues with tonights dinner. The first was the prep/cook time. The directions said 15 minutes for prep and cook. For me it was more like 30 minutes each. That may have something to do with my chopping skills.. but it did take way more than 15 minutes to prep and probably another 20 minutes too cook, considering it takes 10 minutes just to cook the chicken. The second was the amount of sauce - sort of. I made angel hair pasta to go with the chicken. It said that it was enough sauce for two dishes.. but really it was enough for our pasta and chicken in general with 3 servings. 

Serves: 2 (I made 3 servings including pasta noodles)

Prep Time: 15 mins  (More like 20-30 min.)

Cook Time: 15mins (More like 15-20 min)

Software:

• 2 Boneless Skinless Chicken Breasts, pounded thin
• 1/4 cup milk
• 1/2 cup Progresso Garlic & Herb Bread Crumbs
• 2 teaspoons'Perfect Pinch' Roasted Garlic and Bell Pepper Seasoning
• 1 teaspoon freeze dried chives
• 3 Tablespoons butter
• 3 cloves of garlic, minced
• 1/2 cup Chicken Broth
• 1/4 can of Italian diced tomatoes, drained and finely chopped
• 1 cup heavy whipping cream
• 1/2 cup grated Parmesan cheese blend
• 2 Tablespoons freeze dried (or fresh) basil
• dash of fresh ground black pepper

Hardware:

• Large skillet
• Cutting board
• Measuring cup/spoons
• Meat mallet

Procedure:

• Place bread crumbs, Roasted Garlic and Bell Pepper Seasoning and freeze dried chives in a shallow bowl; mix thoroughly.
• Place milk in a separate shallow bowl.
• In a skillet, heat butter on medium heat. Meanwhile, pound chicken flat and thin for even cooking (if you haven't done so already).
• Dip the chicken in the milk, then coat with crumb mixture.
• Cook chicken in butter until browned and cooked through (about ten minutes). Remove and keep warm
• In the same skillet, add garlic and saute for approximately 1 minute. 
• Add chicken broth and bring to a boil over medium heat. Stir occasionally to loosen browned parts from the pan.
• Stir in cream and tomatoes; bring to a boil and stir for one minute.
• Reduce heat to low; add Parmesan cheese, basil and a dash of pepper, stir sauce and cook until heated through and thickened. (about 5 minutes)
• Serve by pouring the sauce over the chicken. For added flair, serve the chicken and sauce over cooked pasta. 

I found this recipe on Our Kind of Love on Blogger. You should check them out!

I made this new with my new favorite Cheddar Bay Biscuits. It was a mmmm...mmm..mmm.. meal...