CHICKEN WITH BASIL AND PARMESAN
Make and share this Chicken With Basil And Parmesan recipe from Food.com.
Provided by MizzNezz
Categories Chicken
Time 22m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Flatten breasts, dip in flour, salt and pepper.
- Heat butter in 12in skillet.
- Add breasts, cook for 4 minutes each side until browned and juices run clear.
- Remove from pan.
- Mix basil with remaining ingredients.
- Add to pan, cook and stir for 3 minutes,thicken with a little flour if needed.
- Serve over chicken.
CHICKEN & PENNE WITH BASIL PARMESAN CREAM SAUCE
Steps:
- Fill a large pot of salted water and heat to a boil but do not cook the pasta yet.
- Butterfly the chicken breasts so they are the same thickness. (See How to Butterfly a Chicken Breast)
- Coat both sides with the salt and pepper.
- Heat a deep wide saute pan with the olive oil over medium high heat.
- Once hot, add the chicken breasts and count 30 seconds, then cover, lower heat to the lowest flame and continue to cook chicken, flipping once the first side is cooked, until no longer pink inside. Depending on the thickness of the chicken, this should take 5-10 minutes to cook on low.
- Remove cover and place the chicken breasts on a cutting board. Pour off but save liquid in the pan.
- Over medium heat add the butter and once melted, add flour and cook for three minutes, stirring often.
- Slowly add the cream whisking as you add.
- Add bay leaves, Parmesan cheese, salt, pepper, whole basil leaves, nutmeg, mustard and pepper flakes. Bring to a bubble then lower to a simmer and simmer ten minutes, stirring often.
- While cream sauce cooks, add Penne pasta to the hot water and cook to just short of al dente. Still should be a little bit chewy.
- Strain the cream sauce through a fine sieve and discard the solids. Taste and salt if needed. Pour the sauce back into the pan, reserving one cup that will be drizzled over each portion when serving.
- Slice the cooked chicken breast into strips and add to the sauce. Add the liquid that you saved after you cooked the chicken.
- Use a spider or strainer and scoop out and add the pasta to the sauce, but do not discard the pasta water yet.
- Stir the mixture over low to medium heat until the pasta is fully cooked. Add a little pasta water if it starts to dry out a little.
- Serve with the reserved sauce, chopped basil and grated Parmesan cheese.
Nutrition Facts : ServingSize 1 Bowl, Calories 653 calories, Sugar 3 g, Sodium 745.6 mg, Fat 35.7 g, SaturatedFat 19.5 g, TransFat 0.6 g, Carbohydrate 47.9 g, Fiber 2.1 g, Protein 34.1 g, Cholesterol 146.6 mg
CHICKEN IN BASIL CREAM
This recipe is a welcome change from the usual fried chicken. The cream sauce gives it a wonderful flavor.
Provided by Emily Daggett
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Place milk and bread crumbs in separate, shallow bowls. In skillet, heat butter or margarine to medium heat. Dip chicken in milk, then coat with crumbs. Cook in butter or margarine, on both sides, until juices run clear (about 10 minutes). Remove and keep warm.
- Add broth to skillet. Bring to a boil over medium heat, and stir to loosen browned bits from pan. Stir in cream and pimentos; boil and stir for 1 minute. Reduce heat.
- Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated through. Pour mixture over chicken and serve!
Nutrition Facts : Calories 496 calories, Carbohydrate 9.2 g, Cholesterol 182.9 mg, Fat 35.7 g, Fiber 0.9 g, Protein 34.2 g, SaturatedFat 21.6 g, Sodium 373.3 mg, Sugar 2.1 g
CREAMY BASIL CHICKEN
Enjoy dinner cooked with chicken, pasta and Progresso™ Recipe Starters™ creamy Parmesan basil cooking sauce--a flavorful meal.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Cook and drain pasta as directed on package. In resealable food-storage plastic bag, place dressing and chicken. Seal bag; refrigerate 15 minutes.
- In 12-inch skillet, heat 1 tablespoon vegetable oil over medium-low heat. Drain chicken, discarding dressing. Add chicken to skillet. Cook chicken 5 to 7 minutes on each side or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Stir in wine; cook until most of the wine has evaporated. Stir in cooking sauce, 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat to boiling; reduce heat to low. Simmer uncovered 4 to 6 minutes, stirring occasionally, until hot.
- Serve over pasta. Top with basil and Parmesan cheese.
Nutrition Facts : Calories 666.1 calories, Carbohydrate 91.6 g, Cholesterol 64.9 mg, Fat 11.9 g, Fiber 5.1 g, Protein 41.6 g, SaturatedFat 3.2 g, Sodium 762.4 mg, Sugar 3.2 g
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