|1 Cup Milk|
|1 Cup Italian Bread Crumbs|
|4 Chicken Breasts, Cut in Half|
|¼ Cup + 2 Tbsp. Butter|
|2 Tbsp. Canola Oil|
|1 Cup Chicken Broth|
|2 Cups Whipping Cream|
|1 Tsp. Fresh Basil, Chopped|
|1/8 Tsp. Black Pepper|
|2 Cups Grated Parmesan Cheese|
|Diced Tomato/Basil for Garnish|
- Prepare baking sheet with non-stick foil.
- Cut chicken breasts in half or pound to flatten for even cooking.
- Place milk and bread crumbs in separate shallow bowls. Dip chicken in milk, then coat with crumbs and lay on the sheet pan. Once all eight chicken breasts are coated. Start over with first chicken breast and dip in milk and bread crumbs for a double dipping, placing them back on the baking sheet.
- Cover with foil and place in the refrigerator overnight or for at least 4 hours.
- Remove chicken from refrigerator for 30 minutes in a cool room to bring to room temperature.
- Place canola oil and 2 Tbsp. butter in cast iron skillet over medium heat.
- Cook chicken until browned on both sides and reaching an internal temperature of 165 degrees. Remove chicken from skillet and cover with foil.
- Add chicken broth to skillet and stir to loosen up browned bits. Stir in cream, basil and pepper and bring to a boil. Turn heat to low and whisk in parmesan cheese until sauce thickens.
- Plate your chicken and top with sauce, adding a little diced tomatoes and fresh basil for garnish.
Meal Options – Serve over angel hair pasta and a side of sliced marinated tomatoes or parmesan tomatoes. Notes – I prefer using fresh basil; however, dried basil works as well.