Chicken Basil Cream Sauce (Printable Version)
# What You'll Need:
→ Chicken Cutlets
01 -
2 large boneless skinless chicken breasts
02 -
1/2 cup whole milk
03 -
3/4 cup dried Italian breadcrumbs
04 -
3 tablespoons unsalted butter
→ Basil Cream Sauce
05 -
2 cloves garlic, minced
06 -
1/2 cup chicken broth
07 -
1 cup heavy whipping cream
08 -
1/2 cup grated Parmesan cheese
09 -
1/4 cup chopped fresh basil
10 -
1/4 teaspoon ground black pepper
# Step-by-Step Directions:
01 -
Preheat oven to 275°F and grease a 9×13-inch baking dish with nonstick spray.
02 -
Slice each chicken breast horizontally to form two cutlets, then pound each to 1/2-inch thickness.
03 -
Dip each cutlet into milk, then coat thoroughly with breadcrumbs.
04 -
Heat butter in a skillet over medium heat. Sear chicken until golden brown on both sides.
05 -
Transfer seared cutlets to prepared dish and bake in oven while sauce is prepared.
06 -
Sauté garlic in the skillet for 30 seconds, add broth, and bring to boil scraping up browned bits.
07 -
Stir in cream and bring to a light boil. Reduce heat and add Parmesan, basil, and pepper. Simmer until thickened.
08 -
Remove chicken from oven once internal temperature reaches 165°F. Spoon sauce over cutlets and serve.
# Helpful Notes:
01 -
Ensure cutlets are evenly pounded to promote consistent cooking and tenderness.
02 -
Do not overcrowd the skillet when searing; cook in batches if needed for even browning.