Monday, June 25, 2012

Ok,'s THE recipe :)

I have shared this recipe with many friends already, and from what I hear, it's been a hit! Who knew a simple sauce could add that much to a dish! Before I get to that, however, I'll tell you the process of the rest of the meal. Usually, I take some boneless/skinless chicken breasts, slice the filets in half and pound them flat with a meat tenderizer. I then season the chicken with salt and pepper, beat some eggs with a bit of milk, soak the chicken for a bit and then coat them with Italian bread crumbs and fresh grated parmesan. You can bake the chicken for about 20 mins. in a 350ºF oven, or fry it in a skillet with extra virgin olive oil on medium high heat. I prefer the latter. As for the sides, roasted asparagus or broccoli make an excellent green. Everyone knows every good meal should have a green veggie :) And, because the sauce it quite delicious and often people can't get enough, I suggest serving some garlic mashed potatoes. I find that baby red potatoes are my favorite because they are tender and don't have to boil for long, the skins are soft enough that they don't need peeling (which is always a plus...just a quick rinse and a rough chop!), and they just look good! Plenty of butter, some minced garlic or garlic powder, a bit of milk, some salt and pepper and voila, you have yourself some creamy, chunky, heavenly mashed potatoes! In case you haven't noticed, this meal is not light by any means. But I assure you, it fills one's heart with sweet satisfaction. So far it doesn't sound like anything special, right? Well, fret not, here is the secret component! The star of the show! The reason for this post! Many have requested the recipe and it fills my heart with joy to say...I will make it public! 

Basil Cream Sauce:

  • 1/2 cup chicken broth
  • 1 cup heavy whipping cream
  • 1 (4 ounce) jar sliced pimento peppers, drained and chopped
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh basil
  • 1/8 teaspoon ground black pepper
  • salt to taste

  1. Add broth to a small sauce pan. Bring to a boil over medium high heat and then stir in cream and pimentos; boil and stir for 1 minute. Reduce heat to medium low. 
  2. Add the Parmesan cheese, basil, pepper and salt. Stir sauce and cook until heated through. Pour mixture over chicken and whatever else and serve! 
 And that's it, my friends! Super easy. I wish I had a picture of this dish. It's a very festive looking sauce. You might want to double the recipe because people go through it, especially if you serve it with the mashed potatoes. I also suggest just serving the food in serving bowls/plates and having the sauce on the side so it doesn't make the chicken soggy and people can dish up however much they want. If you decide to give it a go, please leave comments with your opinions/suggestions :) Happy eating!


  1. I have had this meal made several times by none other than Rigsy herself and I can definitely say that this sauce is HEAVEN!! Try it, you won't regret it.

    1. And you have done an amazing job making it yourself!