Chicken in Basil Cream Sauce (Print Version)

# Ingredients:

→ Chicken Cutlets

01 - 2 large boneless, skinless chicken breasts
02 - 1/2 cup milk
03 - 3/4 cup dried Italian breadcrumbs
04 - 3 Tablespoons butter

→ Basil Cream Sauce

05 - 2 cloves garlic, minced
06 - 1/2 cup chicken broth
07 - 1 cup heavy whipping cream
08 - 1/2 cup freshly grated Parmesan cheese
09 - 1/4 cup chopped fresh basil
10 - 1/4 teaspoon black pepper

# Instructions:

01 - Preheat oven to 275°F (135°C). This low temperature is intentional to gently finish cooking the chicken while keeping it tender. Grease a 9x13-inch baking dish with nonstick cooking spray and set aside.
02 - Slice each chicken breast in half horizontally to create four even pieces (cutlets). Place each cutlet between two pieces of plastic wrap or parchment paper and gently pound with a meat mallet or the bottom of a heavy pan until they reach an even 1/2-inch thickness.
03 - Set up a breading station with milk in one shallow bowl and Italian breadcrumbs in another. Dip each chicken cutlet thoroughly in the milk, allowing excess to drip off, then coat completely with breadcrumbs, pressing gently to adhere.
04 - In a large skillet, melt the butter over medium heat. Once the butter is bubbling but not browning, add the breaded chicken cutlets and cook until golden-brown on each side, about 2-3 minutes per side. Be careful not to burn the breadcrumb coating. The chicken will not be fully cooked at this point.
05 - Transfer the partially cooked chicken cutlets to the prepared baking dish, arranging them side by side without overlapping. Place in the preheated oven to finish cooking gently while you prepare the sauce. The chicken will need about 10 minutes in the oven to reach the safe internal temperature of 165°F (74°C).
06 - Using the same skillet with the remaining butter and browned bits from the chicken, add the minced garlic and cook over medium heat for just 30 seconds until fragrant, being careful not to burn it. Pour in the chicken broth and bring to a boil over medium-high heat, scraping the bottom of the pan with a wooden spoon to release all the flavorful browned bits.
07 - Pour the heavy cream into the skillet and allow it to come to a slight boil. Stir for several seconds, then reduce the heat to low. Add the freshly grated Parmesan cheese, chopped fresh basil, and black pepper. Stir continuously until the sauce thickens and becomes smooth, about 5 minutes.
08 - Remove the chicken from the oven and check that it has reached 165°F (74°C) with an instant-read thermometer. Place the chicken cutlets on serving plates and spoon the hot basil cream sauce generously over the top. Garnish with additional fresh basil if desired and serve immediately.

# Notes:

01 - Using freshly grated Parmesan cheese rather than pre-grated creates a smoother, more flavorful sauce.
02 - The low oven temperature ensures the chicken remains tender while you prepare the sauce.
03 - Recipe from Holly

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