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Chicken in Basil Cream

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My friend, Suzie, shared this recipe on Facebook a while back, and while all the recipes I’ve tried from her rock, this was one I never intended to make.  I make it a rule to shun or lighten all recipes that call for more than a tablespoon or two of heavy cream (except in desserts, of course!), but I recently went through a low-carb phase and ended up making a lot of yummy rich dishes during the two weeks I masqueraded as a carnivorous beast.  I’m usually not a big fan of meat in general, but my husband (the true carnivore between us) and I both loved this dish.

I have to say, the coating (a Suzanne Somers recipe) I used in place of flour on the chicken was tremendous.  I made extra so I could use it again because I’m imagining it encrusting pieces of white fish and think it would be great on any cut of meat.  It has tons of flavor.  Of course the basil cream was incredible, and a very good compliment to the flavor of the “breaded” meat.  One portion of this dish is satisfying enough that you shouldn’t need anything else besides some roasted asparagus or a salad…but if you don’t have to worry about your caloric intake, I hate you I think this would be great over linguine!

Although the low-carb phase was temporary, it reminded me that fat is not the enemy and can be included in my dietary plan, even in large amounts if I reduce calories in other ways, such as serving vegetables alongside this chicken instead of pasta and bread.  It is definitely worth scrimping on the carbs in order to enjoy a meal like this every so often!

Chicken in Basil Cream

Printable recipe
Printable recipe with picture

Bake & Fry Mix
1 cup minced onion
1 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon ground sage
1/2 teaspoon dried rosemary
1/2 teaspoon dried coriander
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon paprika
1/4 teaspoon red pepper flakes
1 bay leaves, crushed
1/2 cup grated Parmesan cheese

Chicken and sauce
8 (4 oz) boneless, skinless chicken breasts
1 stick (1/2 cup) unsalted butter
1 cup chicken broth
2 cups heavy whipping cream
1 (4 oz) jar sliced pimentos, drained
1 cup grated Parmesan cheese
2 tablespoon dried basil
1/4 teaspoon pepper

Place minced onion in food processor fitted with blade attachment. Process one minute. Add remaining mix ingredients, except the cheese, and process another minute. Add cheese and pulse until combined. Place in a gallon-sized Ziploc bag. Add chicken to the bag and shake until every piece is coated. On medium-high heat, cook chicken in butter on both sides until juices run clear, about 10 minutes. 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, pimientos and basil; boil and stir for 1 minute. Reduce heat. Add the Parmesan cheese and pepper; cook and stir until heated through. Pour over the chicken and serve.

Makes 8 servings. Per serving: 544 calories; 41 g fat; 2.5 g carbohydrates; 0 g fiber; 36 g protein

Recipe source: adapted from Fast & Easy by Suzanne Somers and Suzie S.

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