Aside from the knitting, I haven't had too much time for anything else in my crafty world. I do have daydreams about upcoming project ideas, but I promised myself not to make any plans until after the new year. For now, I have to focus on sweaters, shopping, food and family... and those darn holiday cards that won't mail themselves!
Chicken & Basil Cream
4 chicken breasts without the bone
stick of butter
1 medium onion
2 cloves garlic
small container of heavy cream
¼ cup fresh grated parmesan
1 cup chicken bullion
1/8 cup fresh basil (chopped)
small jar of pimentos (diced)
Step 1: Clean and rinse chicken in cold water. Slice into smaller pieces and put in a bowl of milk.
Step 2: Dice the onion and garlic and sauté in hot skillet with about ½ stick of butter until the onions are soft and translucent.
Step 3: Put the breadcrumbs into a shallow pan about 1” deep. Add pepper and mix well.
Step 4: Take the chicken out of the milk and toss it in the breadcrumbs to coat. Then fry it in the pan with the onions and garlic until golden and juices run clear. If you need more butter in the pan…go ahead and put it in. Salt the cooking chicken lightly.
Step 5: Take the cooked chicken and put it in a serving bowl and keep warm.
Step 6: Take the cup of bullion and deglaze the pan. Then add the heavy cream and pepper to taste. Let that simmer for about 2 minutes. Stirring often. Add the grated parmesan, pimentos and chopped basil. Simmer for another minute and then remove from heat and let sit for a couple minutes until thickened.
Step 7: Pour cream sauce over cooked chicken and serve.