Italian breaded chicken cutlets served with a basil and Parmesan cheese sauce. This chicken is delicious!
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Servings 4
Author Holly
Ingredients
Chicken Cutlets
2largeboneless, skinless chicken breasts
1/2cupmilk
3/4cupdried Italian breadcrumbs
3Tablespoonsbutter
Basil Cream Sauce
2clovesgarlic, minced
1/2cupchicken broth
1cupheavy whipping cream
1/2cupfreshly grated Parmesan cheese
1/4cupchopped fresh basil
1/4teaspoonblack pepper
Instructions
Chicken Cutlets
Preheat oven to 275 degrees F. (Yes, this low temperature is correct.) Grease a 9x13-inch baking dish with nonstick spray. Set aside.
Slice each chicken breast in half horizontally; creating two even pieces (cutlets). You will have 4 cutlets total. Pound each cutlet into an even 1/2-inch thickness. Place the milk in a shallow bowl, and the breadcrumbs in separate shallow bowl. Dip each chicken cutlet thoroughly in milk, then coat with breadcrumbs.
In a large skillet, melt butter over medium heat. Cook the coated chicken cutlets until golden-brown on each side; being careful not to burn. Place chicken side by side in the prepared baking dish. Place chicken in the oven to finish cooking while you prepare the basil cream sauce.
Basil Cream Sauce
Add the garlic to the skillet and cook for 30 seconds over medium heat. Add the chicken broth. Bring to a boil over medium-high heat and stir to loosen browned bits from the pan. Stir in cream. Bring to a slight boil and stir for several seconds then reduce heat to low. Add the Parmesan cheese, chopped basil, and pepper. Continue to stir sauce until it thickens; about 5 minutes or so.
Remove chicken from oven. Internal temperature of chicken breasts should be 165 degrees F. Serve chicken with basil cream sauce on top. Enjoy!