I'm not sure what has happened in the past 10 years, but now, I love to cook and bake. I even started a cook book in 2008. :) It's nothing fancy, just a purple 2" binder. I love purple. Most of the recipes in it are just trial and error. I'm lucky my family does not mind being a test kitchen. :)
This is one of the recipes that has been in my binder since 2008. I pull it out every once in a while, and we all love it! I might even dare to say that it is our favorite.
Chicken with Basil Cream Sauce
1/4 cup of milk
1/4 cup dry bread crumbs
4 boneless, skinless chicken breasts
1T olive oil
1/2 cup chicken broth
1C heavy cream
1/2 cup grated Parmesan cheese
1/2 c minced fresh basil (or 1 tsp dried)
1/8 t pepper
Preheat oven to 350˚
Place milk and bread crumbs in separate bowls. Dip chicken in milk, then coat with bread crumbs.
In skillet, over medium heat, brown chicken on both sides in butter and oil. Remove and place in preheated oven to keep warm.
Add broth to skillet. Bring to a boil over medium heat and stir to loosen browned bits from pan bottom. Stir in whipping cream, boil and stir for 1 minute. Reduce heat. Stir in parmesan cheese, basil and pepper; cook until heated through.
Mix cornstarch with extra chicken broth and stir into skillet if needed to thicken sauce.
Pour over chicken. Serve over pasta.
I used to use angel hair pasta (which is the best), but I cannot find whole grain angel hair pasta anywhere, so I have been using thin spaghetti. Also, I don't keep the chicken breasts whole, I cut them into tenders. Easier for the kids to handle. Oh yeah, and I learned very quickly to double the sauce recipe. There never seemed to be enough.