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). Once the juices run clear, remove the chicken to a plate.
Add broth to skillet. I have been known to double the broth if it seems necessary to deglaze the pan, but then I have to double the cream as well. Bring the broth to a boil, scraping the pan to loosen the browned bits and fully mix the deglazing with the broth.
Optional: add a touch of minced garlic and a dash of white wine at this point to flavor the sauce futher.
Boil at least one minute, then stir in the cream. Reduce heat and keep stirring or whisking constantly. Then add the basil, and keep stirring until the sauce begins to thicken. Add the Parmesan and stir until it's melted through the sauce. If using fresh basil, make it 1/4 cup.
Meanwhile, you have set your ricemaker or Instant Pot to make the rice, right? Theoretically you could serve this on pasta or even alone, though that would be boring. This makes a lot of sauce and rice bulks it up nicely when you're feeding hungry people.
To serve: layer the rice on the plate, then add chicken and ladle sauce over it. (Often I will add the chicken back to the sauce in the skillet to make sure all the pieces are fully coated first. Your mileage may vary.)
Best served with bread or rolls to sop up extra sauce. It's very tasty and savory, not terribly hard and always a hit.
I would share a picture, but it was gobbled up so fast there isn't much left to shoot...
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). Once the juices run clear, remove the chicken to a plate.
Add broth to skillet. I have been known to double the broth if it seems necessary to deglaze the pan, but then I have to double the cream as well. Bring the broth to a boil, scraping the pan to loosen the browned bits and fully mix the deglazing with the broth.
Optional: add a touch of minced garlic and a dash of white wine at this point to flavor the sauce futher.
Boil at least one minute, then stir in the cream. Reduce heat and keep stirring or whisking constantly. Then add the basil, and keep stirring until the sauce begins to thicken. Add the Parmesan and stir until it's melted through the sauce. If using fresh basil, make it 1/4 cup.
Meanwhile, you have set your ricemaker or Instant Pot to make the rice, right? Theoretically you could serve this on pasta or even alone, though that would be boring. This makes a lot of sauce and rice bulks it up nicely when you're feeding hungry people.
To serve: layer the rice on the plate, then add chicken and ladle sauce over it. (Often I will add the chicken back to the sauce in the skillet to make sure all the pieces are fully coated first. Your mileage may vary.)
Best served with bread or rolls to sop up extra sauce. It's very tasty and savory, not terribly hard and always a hit.
I would share a picture, but it was gobbled up so fast there isn't much left to shoot...
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