We made this last week and it was a great hit with both kids. Will definitely be making this again!
Creamy Basil Chicken
? cup milk
? cup bread crumbs
4 skinless, boneless chicken breast halves (or chicken fillets)
3 tbsp butter
? cup chicken broth
1 cup heavy whipping cream
1 jar (4 oz size) sliced pimento peppers, drained
? cup grated Parmesan cheese
? cup chopped basil
1/8 tsp ground black pepper
1) Place milk and bread crumbs in separate shallow bowls. Dip chicken in milk, then coat with bread crumbs.
2) In skillet over medium heat, fry the coated chicken in butter, on both sides, until juices run clear. Remove from skillet and keep warm.
3) Add broth to skillet, bring to a boil over medium heat. Stir to loosen browned bits from pan. Stir in cream and pimentos; boil and stir for one minute. (I skipped the pimentos.)
4) Reduce heat. Add Parmesan cheese, basil, and black pepper.
5) Simmer until heated through. Pour sauce over chicken to serve.
Yellow Rice
2 cups basmati rice
4 cups water
1 tbsp ground turmeric
1 tsp salt
4 tbsp butter
1) Throw all ingredients into rice cooker. Cook.
2) When rice is cooked, add in 1-2 cups of frozen green peas and gently stir in. (I didn?t realize that we ran out of green peas, so I just used frozen wild blueberries instead. I?m pretty sure you can use frozen mixed veggies as well. Or even raisins!)
3) Cover rice cooker again and keep warm for another 8-10 minutes.
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I scooped some rice onto the plate, topped it with the chicken fillets, then I sprinkled a bit more sauce over the chicken.
See picture here:
Mamahood, among other things...: Sunday Cooking
Creamy Basil Chicken
? cup milk
? cup bread crumbs
4 skinless, boneless chicken breast halves (or chicken fillets)
3 tbsp butter
? cup chicken broth
1 cup heavy whipping cream
1 jar (4 oz size) sliced pimento peppers, drained
? cup grated Parmesan cheese
? cup chopped basil
1/8 tsp ground black pepper
1) Place milk and bread crumbs in separate shallow bowls. Dip chicken in milk, then coat with bread crumbs.
2) In skillet over medium heat, fry the coated chicken in butter, on both sides, until juices run clear. Remove from skillet and keep warm.
3) Add broth to skillet, bring to a boil over medium heat. Stir to loosen browned bits from pan. Stir in cream and pimentos; boil and stir for one minute. (I skipped the pimentos.)
4) Reduce heat. Add Parmesan cheese, basil, and black pepper.
5) Simmer until heated through. Pour sauce over chicken to serve.
Yellow Rice
2 cups basmati rice
4 cups water
1 tbsp ground turmeric
1 tsp salt
4 tbsp butter
1) Throw all ingredients into rice cooker. Cook.
2) When rice is cooked, add in 1-2 cups of frozen green peas and gently stir in. (I didn?t realize that we ran out of green peas, so I just used frozen wild blueberries instead. I?m pretty sure you can use frozen mixed veggies as well. Or even raisins!)
3) Cover rice cooker again and keep warm for another 8-10 minutes.
----
I scooped some rice onto the plate, topped it with the chicken fillets, then I sprinkled a bit more sauce over the chicken.
See picture here:
Mamahood, among other things...: Sunday Cooking