Chicken in Basil Cream Sauce

Five Star Recipe!

I just made this last night, and it was so good!  I modified the recipe a bit.  I made the sauce as called for below, but thought it was too thin, so I added about 4 oz. cream cheese.  You could probably add 2 Tbsp of flour to it too if you didn't have cream cheese.   I served it with yellow potatoes, boiled until soft, but egg noodles would have been good too.  The sauce tastes a lot like Alfredo sauce.  Put the chicken on top and then poor the sauce over everything.  It makes the best left-overs too!  I found the recipe at Fav Family Recipes.  WARNING:  Fattening, but oh-so delish!  

Ingredients

• 1 cup milk
• 1 cup Italian bread crumbs
• 4 chicken breasts cut into halves (8 pieces)
• 1/4 cup margarine
• 1 cup chicken broth
• 2 cups whipping cream
• 1 tsp dried basil
• 1/8 tsp pepper
• 1 cup grated Parmesan cheese

Instructions

• Optional: I like to pound and flatten the chicken out a little so it cooks evenly throughout.
• Place milk and bread crumbs in separate shallow bowls. Dip chicken in milk, then coat with crumbs. In a skillet over medium heat cook chicken in butter until browned on both sides. Remove chicken from skillet and keep in a 9x13 pan in the oven on warm.
• Add chicken broth to skillet and stir to loosen up browned bits from pan. Stir in cream, basil, and pepper and bring to a boil. Turn heat to low and whisk in Parmesan cheese. Pour sauce over the chicken and serve.

- Cami