Basil Chicken with Cream Sauce

Make Basil Chicken with Cream Sauce tonight: pan-sear chicken and finish in a silky basil cream sauce.

Ingredients

• ¼ cup buttermilk
• ¼ cup breadcrumbs
• 4 chicken breasts (boneless, skinless)
• 4 tbsp unsalted butter
• 2 tbsp canola oil
• ¼ cup chicken broth
• 2 tbsp dry sherry (optional)
• 1 cup heavy cream
• 1 can pimentos (4 oz. can, drained)
• 1 can diced tomatoes (14.5 oz. can, drained)
• ¼ cup fresh basil (chopped)
• 1 cup grated Parmesan cheese
• 2 tbsp garlic & herb cheese (such as Boursin)
• ½ tsp freshly ground black pepper

Instructions

Step 1: Soak the chicken in buttermilk and set up the dredging

Nestle the boneless, skinless chicken breasts into a shallow dish and pour the buttermilk over them until they are evenly coated; this brief soak tenderizes and gives a faint tang to the meat while loosening surface proteins so the crumbs cling better. In a separate shallow dish spread the breadcrumbs into an even layer so each breast can be fully dredged. Keep the small ramekins of grated Parmesan and the garlic‑herb cheese nearby for later; this step is about gentle hands and a light coating, so let the chicken rest in the cool buttermilk for a few minutes while you warm your skillet.

Notes

• Let chicken rest after searing to keep juices locked in.
• Warm the cream slightly before adding to avoid shocking the pan.
• Add basil at the end to preserve its fresh aroma.
• If sauce is too thin, simmer gently to reduce; if too thick, add a splash of broth.
• Use freshly grated Parmesan for the creamiest texture.