Chicken Basil Cream Sauce (Print Version)
# Ingredients:
→ Chicken Cutlets
01 -
2 large boneless, skinless chicken breasts
02 -
120 ml whole milk
03 -
90 g dried Italian breadcrumbs
04 -
45 g unsalted butter
→ Basil Cream Sauce
05 -
2 garlic cloves, minced
06 -
120 ml chicken broth
07 -
240 ml heavy whipping cream
08 -
50 g freshly grated Parmesan cheese
09 -
15 g fresh basil, chopped
10 -
0.25 teaspoon ground black pepper
# Instructions:
01 -
Preheat the oven to 135°C. Lightly grease a 23 x 33 cm baking dish with nonstick spray and set aside.
02 -
Slice each chicken breast horizontally to yield four even cutlets. Pound each piece to a uniform 1.25 cm thickness.
03 -
Pour the milk into a shallow bowl and the breadcrumbs into a separate shallow bowl. Coat each chicken cutlet in milk, then dredge thoroughly in breadcrumbs.
04 -
Heat butter in a large skillet over medium heat. Cook the breaded chicken cutlets until golden brown on each side, taking care to avoid burning.
05 -
Arrange the seared cutlets side by side in the prepared baking dish. Bake for approximately 10 minutes, or until the internal temperature reaches 74°C.
06 -
Using the same skillet, sauté garlic over medium heat for 30 seconds. Add chicken broth, bring to a boil, and deglaze the pan. Stir in the cream, bring to a light boil for several seconds, then reduce heat to low. Incorporate Parmesan, basil, and black pepper, stirring until the sauce thickens, around 5 minutes.
07 -
Plate the baked chicken cutlets and generously spoon basil cream sauce over each portion.
# Notes:
01 -
Ensure chicken is pounded evenly to promote consistent cooking and tenderness.
02 -
Let the sauce rest for a minute to thicken further before serving.