Here is another Pinterest chicken recipe, however I changed this one so much as I went along that I think I can pretty much just claim it as my own recipe. When the chicken police come after me, I guess I’ll know whether I changed it enough not to be considered poultry plagiarism.
My tomato hunks look giant in this photo. Actually, I cut my chicken into smaller strips to make it cook faster. I’m sure you can leave the breasts whole or cut them up and still have good results.
Basil and Tomato Cream Chicken
- 1/4 cup milk
- 1 egg
- 1/2 cup (or more) Panko bread crumbs
- 1 pound boneless skinless chicken breasts
- 3 +1 tablespoons butter
- 1/4 cup vegetable oil
- 3 tablespoons all-purpose flour
- 1 14-ounce can chicken broth
- 3/4 teaspoon dried basil
- salt and pepper to taste
- 1/2 cup milk or cream
- 1 small tomato, diced
Mix together milk and egg and place in a shallow pan. Dip chicken in egg mixture and then in Panko, repeat dipping twice in both. Fry chicken in butter and oil until chicken tests done. Remove chicken to a warmed plate in warm oven. Add 1 tablespoon butter and the flour to pan. Stir until blended. Slowly add chicken broth and then seasonings; cook until slightly thickened. Add the milk and the tomato. Cook until warmed through. Serve the sauce over chicken.
This was really, really good and I would make it again. We ate dinner on the porch in our finally-getting-cooler Georgia weather. I’m glad Fall is finally starting to show.