Friday, April 2, 2010

Chicken with Basil and Cream Sauce

4 chicken breast halves
1/4 cup dry bread crumbs
3/4 tsp. dried basil, divided
1/8 tsp. black pepper
1/8 tsp. paprika
1 Tbsp. butter, melted
1 cup evaporated milk
2 tsp. flour
1 tsp. chicken bouillon

Combine bread crumbs, 1/2 tsp. basil, pepper, and paprika. Add melted butter; toss to coat. Place chicken in baking dish. Sprinkle chicken with crumb mixture, pressing onto chicken to coat. Bake at 350 for 30 minutes or until chicken is cooked through. Meanwhile, combine evaporated milk, flour, and bouillon in small saucepan; stir well. Cook over medium-high heat, stirring continuously, until thick and bubbly. Cook and stir for 1 minute more. Stir in remaining 1/4 tsp. basil. Serve over chicken.

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