Basil Cream Chicken Food

CHICKEN IN BASIL CREAM

Steps:

• Place milk and bread crumbs in separate shallow bowls. Dip chicken in milk, then coat with crumbs. , In a large skillet over medium-high heat, cook chicken in butter until a thermometer inserted in chicken reads 165°, about 5 minutes on each side. Remove and keep warm., Add broth to the skillet. Bring to a boil over medium heat; stir to loosen browned bits. Stir in the cream and pimientos; boil and stir for 1 minute. Reduce heat. Add the cheese, basil and pepper; cook and stir until heated through. Serve with chicken.

PAN-SEARED CHICKEN IN LEMON BASIL CREAM SAUCE

Steps:

• Dry the chicken tenderloins with a paper towel.
• On a plate or shallow dish, mix together the flour and spices: basil, salt, pepper, cayenne, garlic, and onion.
• Dredge the chicken in the flour mixture to coat both sides.
• Heat a large skillet to medium high heat. When it is hot, add 1 tablespoon butter and 1 tablespoon oil, and swirl to coat.
• Add about half the chicken tenderloins. Don't add them all at once or they will steam, not sear, and that won't get you those nice crispy brown edges. Leave about an inch in between each piece of chicken.
• Sear for about 4 minutes. Keep an eye on it and make sure it's not cooking too quickly. Turn the heat down to medium if necessary.
• Flip the chicken and cook for another 2 minutes or so, until brown.
• Remove the chicken to a plate and sear the other batch, adding more oil if the pan gets dry.
• When the chicken is done and out of the pan, add the chicken broth and lemon juice. Keep the heat on medium high. Scrape up the browned bits with a wooden spoon.
• Bring to a boil and simmer for about 3 minutes.
• Add the cream. Bring to a simmer again and continue simmering for 5-8 minutes until the sauce has thickened some.
• Remove from heat and add fresh basil and lemon zest. Return the chicken to the pan.
• Serve with pasta, rice, mashed potatoes, cauliflower rice, etc.

PASTA WITH BASIL CREAM SAUCE

Steps:

• Melt the butter in a pan then add the onion. Cook until soft and translucent.
• Add the garlic, basil and dried herbs (if using) and cook for another 30 seconds.
• Pour in the cream and allow to come to a simmer. Simmer for 5-7 minutes until the sauce covers the back of a spoon easily.
• Transfer sauce to a food processor or blender (or use an immersion blender) and blend until smooth.
• Pour the sauce back into the pan and add lemon juice, salt and pepper to taste. Bring to a simmer and add cooked pasta or serve over cooked chicken.

BASIL CREAM SAUCE

Steps:

• In a food processor, combine basil and garlic. Begin processing, and pour in olive oil in a thin stream. Process for about 40 seconds, or until mixture begins to emulsify. Add pine nuts and Parmesan, then blend for 1 minute.
• Heat cream in a saucepan over low heat until simmering. Pour 1/2 of the hot cream into the processor with basil pesto, and pulse for 20 seconds to incorporate. Pour mixture back into cream, and simmer for 5 minutes, or until thickened.

CHICKEN IN BASIL CREAM

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!

GRILLED CHICKEN WITH BASIL DRESSING

Steps:

• Whisk 1/3 cup of oil, 3 tablespoons of lemon juice, fennel seeds, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper in a resealable plastic bag. Add the chicken and seal the bag. Massage the marinade into the chicken. Refrigerate at least 30 minutes and up to 1 day, turning the chicken occasionally.
• Meanwhile, blend the basil, garlic, lemon peel, remaining 1/4 cup lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth. Gradually blend in the remaining 1/3 cup oil. Season the basil sauce, to taste, with more salt and pepper, if desired.
• Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Remove chicken from the marinade. Discard the marinade. Grill the chicken until just cooked through, about 8 minutes per side. Transfer the chicken to serving plates, drizzle with the basil sauce and serve.

BASIL CREAM CHICKEN

Steps:

• Place milk and breadcrumbs in separate shallow bowls. Dip chicken in the milk, then coat with breadcrumbs. In a skillet over medium heat, fry chicken in butter or margarine, on both sides, until the juices run clear. Remove from skillet and keep warm.
• Add the broth to the skillet; bring to a boil over medium heat. Stir to loosen browned bits from pan. Stir in the cream and pimentos; boil and stir for one minute. Reduce heat; add the Parmesan cheese, basil and black pepper. Simmer and stir until heated through. To serve, pour the sauce over the chicken.

CHICKEN IN BASIL CREAM SAUCE

Steps:

• Heat olive oil in frying pan on medium heat.
• Coat chicken in breadcrumbs, optionally with a milk or egg wash first.
• Cook chicken approximately 4-5 minutes on each side, until done. Slice a bit of chicken to ensure doneness.
• Remove chicken from pan, leaving behind any drippings and grease.
• Deglaze pan with chicken broth.
• Add heavy cream, basil,garlic, butter, tomatoes, and half the parmesan cheese.
• Simmer, stirring often to prevent any burning and to incorporate chicken drippings.
• Add remaining parmesan cheese as desired. Salt and pepper to taste.
• When cream sauce has thickened, turn heat to low. A small amount of flour or corn starch can be used to thicken it faster if needed.
• Serve chicken on top of pasta, covered in the cream sauce. Garnish with parsley and parmesan.

BASIL CREAM CHICKEN

Steps:

• In a skillet, saute the chicken, onions and mushrooms in oil until the chicken is no longer pink. , Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually add broth and cream. Stir in basil and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chicken mixture. Serve over fettuccine.

CHICKEN IN BASIL LEMON CREAM

Steps:

• Rinse the chicken with cold water and dry on paper towels, trim off any excess fat and tough tissue.
• Pound out the breast using a meat hammer until tenderized and an even thickness and dredge chicken in flour seasoned with salt and pepper, shaking off excess flour.
• Cook the chicken breasts in a pre-heated non-stick skillet with two tablespoons of the oil over medium high heat until just done.
• Place the breasts aside on a plate and cover while making sauce.
• Heat the chicken stock in a microwave, approximately two minutes on high then heat the remaining tablespoon of oil and butter in a small skillet or saucepan over medium heat, careful not to burn butter.
• Add the flour and stir into a paste to create a roux, continue to cook the roux over medium heat until it becomes a blonde roux, approximately two-four minutes.
• Remove the roux from the heat. add the heated chicken stock to all roux slowly, in stages, being sure to return the roux to a smooth paste or slurry after each addition.
• When all of the chicken stock has been incorporated, return the pan to medium heat and cook until the stock has thickened into a veloute, while still on medium heat, add the lemon juice, lemon zest, basil, white wine, salt and sugar to the veloute.
• Stir and cook for two minutes, then slowly add the cream. At this point, add additional stock or reduce the sauce to the desired thickness and adjust the seasonings to your personal taste.
• Remove the sauce from the heat and pour over the chicken breasts.
• *NOTE: This dish freezes nicely. If you are making ahead, cook sauce, pour 1/2 cup or more over each chicken breast, covering the chicken completely. Store in a refrigerator or freezer. To reheat (if frozen, thaw in the refrigerator the night before the day of consumption) heat in microwave using 70% power for approximately 3 minutes or until hot throughout.

CHICKEN WITH BASIL CREAM SAUCE

Steps:

• Preheat oven to 350 degrees.
• Place milk in a shallow bowl.
• Place the bread crumbs and garlic powder in another shallow bowl.
• Dip the chicken in the milk, then coat the chicken well with the bread crumbs.
• Place the butter and olive oil in a skillet and heat till butter melts over medium heat.
• Brown the chicken over medium heat in the butter and olive oil mixture.
• Keep chicken warm in preheated oven.
• Add broth to skillet and bring to a boil over medium heat, scraping up the browned bits from skillet.
• Stir in cream and pimentos, boil and stir for 1 minute.
• Reduce heat and while stirring constantly add the cheese, basil, salt and pepper.
• Cook until heated through.
• Mix cornstarch with a bit of water and stir into sauce if sauce needs thickening.
• Place chicken on platter, and pour sauce over chicken before serving.

CHICKEN WITH TOMATO AND BASIL CREAM SAUCE

Steps:

• Heat oven to 250F degrees.

BASIL CREAM CHICKEN

Steps:

• Saute chicken, onions, and mushrooms in oil for 4 minutes.
• In lg saucepan, melt butter; stir in flour until smooth.
• Add chicken broth, boullion and cream.
• Stir in basil and pepper.
• Bring to a boil; cook and stir for 2 minutes.
• Combine with the chicken mixture.
• Serve over fettuccini.

BRUSCHETTA CHICKEN PASTA

Steps:

• Whisk together the Balsamic Marinade/Sauce ingredients. Transfer 2 tablespoons to a freezer safe bag or bowl with the chicken. Marinate at room temperature for 15-30 minutes or in the refrigerator for up to 4 hours.
• Meanwhile, cook pasta al dente according to package directions in generously salted water. Remove 1 cup pasta water before draining. Drain and rinse the pasta, then toss with a drizzle the untouched balsamic sauce to prevent the pasta from sticking together.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chicken and cook until browned on all sides, but not cooked through, transfer to a plate (it will finish cooking later in the sauce).
• Reduce heat to medium-low. Heat 1 tablespoon olive oil in the chicken drippings. Add tomatoes, onions and garlic. Cook until the tomatoes begin to burst, 5-8 minutes, stirring constantly and scraping up any brown bits on the bottom of the pan.
• Add the chicken back to the pan along with remaining sauce (not touched by the raw chicken). Simmer until slightly thickened and the chicken is cooked through, 1-2 minutes.
• Stir in fresh basil and Parmesan. Stir in pasta until well coated, adding some reserved pasta water a little at a time if needed to reach desired consistency. Taste and season with additional salt, pepper and/or red pepper flakes to taste.
• Garnish with freshly grated Parmesan Cheese and additional basil if desired

BASIL CREAM CHICKEN

Steps:

• In a skillet saute chicken,onions and mushrooms in oil until chicken is no longer pink.
• Meanwhile in a large saucepan,melt butter.
• Stir in flour until smooth.
• Gradually add broth and cream.
• Stir in basil and pepper.
• Bring to a boil,cook and stir for 2 minutes or until thickened.
• Stir in chicken mixture.
• Serve over fettuccine.
• This serves 6-8.
• The amount of fettuccine used would depent of how well sauced you like it,I use about 3/4 of a pound.