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Showing posts from September, 2018

Recipe: Basil Cream Chicken

At the risk of becoming nothing but a food blog... this was requested.

Basil Cream Chicken, modified from Allrecipes.com.

There are two ways to do this: breaded and not. I usually don't bother with breading, since I find it doesn't change the flavor much and it's a pain. If you choose, start by dipping the chicken in milk and then breadcrumbs before adding it to the skillet, or if you're lazy like me, just go straight to the skillet.

Also, the original recipe called for whole boneless chicken breasts, but I found they were much too thick to cook properly. Thus I use boneless chicken thighs, and/or cut up the chicken meat into bite-size pieces so they stay tender and cook all the way through.

1 lbs. boneless chicken
3 tbsp. butter
1/2 c. chicken bouillon
1 c. cream
1/2 c. Parmesan
3 tbsp. basil
salt and pepper

Melt butter in a large skillet over medium heat. Add chicken and flavor with salt and pepper to taste (I generally go very light on the pepper or use white pepper)…