Chicken in Basil Cream Sauce

This was yummy. I wish I had let the sauce cook a little longer so it had been a bit thicker, but it was fast Sunday and I was real hungry. 

Other than that, fast, easy, delicious, sun dried tomatoes. Wahoo!

I was going to serve this with pasta and just put the sauce on that too. But somehow from going to the store and putting the pasta in the cart (which both Sam and I clearly remember), it escaped before we checked out. Weird. So we had potatoes. 

http://www.the-girl-who-ate-everything.com/2012/05/chicken-in-basil-cream-sauce.html

Ingredients

• 1/2 cup milk
• 1/2 cup dried Italian bread crumbs
• 4 skinless, boneless chicken breasts
• 3 tablespoons butter
• 1 clove garlic (1/2 teaspoon minced)
• 1/2 cup chicken broth
• 1 cup heavy whipping cream
• 1/4 cup sun-dried tomatoes, chopped
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 1/8 teaspoon black pepper

Instructions

1. Place milk and bread crumbs in separate, shallow bowls. Make sure your chicken breasts are thin. I usually buy chicken from Costco and the breasts are really thick so I fillet each breast in half lengthwise so they are thinner. You can also pound your breasts with a meat mallet to make them thinner.
2. In skillet, heat butter to medium heat. Dip chicken in milk, then coat with crumbs. Cook chicken in butter, on both sides, until juices run clear (about 10 minutes). Remove and keep warm.
3. Add the garlic to the pan and cook for 30 seconds over medium heat. Add the chicken broth to the skillet. Bring to a boil over medium-high heat, and stir to loosen browned bits from pan. Stir in cream and sun-dried tomatoes; boil and stir for 1 minute. Reduce heat.
4. Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated through. Remember that for a thicker sauce all you have to do is cook it longer. I like my sauce on the thick side so I cooked it for a while (3-5 minutes).
5. Serve chicken with sauce poured over the top.