Chicken with Basil Cream Sauce

Ingredients

• Butter

  Unsalted

  ½ tbsp or 7g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  ¼ cup or 61g

• Chicken breast

  Broilers or fryers, meat only, raw

  10 oz or 284g

• Chicken broth

  Soup, canned, ready-to-serve

  ¼ cup or 60g

• Heavy whipping cream

  Fluid

  ¼ cup, fluid or 60g

• Pickle and pimiento loaf

  Pork

  2 oz or 57g

• Parmesan cheese

  Low sodium

  ¼ cup, grated or 25g

• Basil

  Fresh

  ¼ cup leaves, whole or 6g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Preheat the oven to 170°F. Melt the butter in a large saucepan over medium heat. Place the milk in a shallow dish. Place the breadcrumbs in a second dish. Dip each of the pieces into the milk, then into the breadcrumbs. Transfer to the skillet and allow to cook until browned on both sides and cooked through, about 5 minutes per side. Transfer the chicken to a cooling rack placed over a baking sheet and keep warm in the oven. Add the broth to the skillet. Bring to a boil and whisk to bring up the browned bits off the bottom of the pan. Add in the cream and the pimientos. Cook until slightly thickened. Reduce the heat, then add the Parmesan cheese and basil. Season to taste with pepper. Serve the basil cream sauce over the chicken.

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