Ingredients

The following ingredients have 4 Servings
  • ¼ cup buttermilk
  • ¼ cup breadcrumbs
  • 4 chicken breasts (boneless, skinless)
  • 4 tablespoons unsalted butter
  • 2 tablespoons canola oil
  • ¼ cup chicken broth
  • 2 tablespoons dry sherry (optional)
  • 1 cup heavy cream
  • 1 can pimentos (4 ounces can, drained)
  • 1 can diced tomatoes (14.5 ounce can, drained)
  • ¼ cup fresh basil (chopped)
  • 1 cup grated Parmesan cheese
  • 2 tablespoons garlic & herb cheese (such as Boursin)
  • ½ teaspoon freshly ground black pepper

Instruction

  • Place chicken breasts in a shallow dish and cover with buttermilk.
  • Pour breadcrumbs in a different shallow dish.
  • Heat skillet over medium heat and add 2 tablespoons butter and 1 tablespoon canola oil.
  • Dip chicken in the breadcrumbs and place in the hot skillet.
  • Cook 5 minutes or until bottom side is crispy and golden brown.
  • Add remaining butter and oil and flip the breasts over. Cook another 5-7 minutes or until chicken is cooked through.
  • Transfer the chicken to a plate. Set aside.
  • Add chicken broth and sherry (if using) to the skillet to deglaze and bring to a boil over medium heat. Scrape the brown bits off the bottom of the skillet.
  • Add the cream, pimentos and tomatoes. Bring to a boil and cook 1 minute, stirring constantly.
  • Reduce heat to low and add Parmesan, garlic-herb cheese, basil and black pepper. Bring to a simmer and cook until sauce reduces by half.
  • Add the chicken back to the sauce and heat through.
  • Serve as is with sauce or with a side of rice or pasta.
  • Enjoy!