Bensonhurst Kitchen: Chicken with Basil Parmesan Cream Sauce
Deglazing is one of those cooking terms that sounds a lot more intimidating than it really is.
In short, it’s simply removing cooked food from a pan and using the caramelized pieces left to make a sauce. This is an easy way to include the essence of food in the sauce it gets served in.
This very basic technique is the foundation of many recipes from a plethora of cooking cultures around the world.
Deglazing is what distinguishes home cooks whose main implement is a can opener from those who create fresher, healthier sauces right in their own kitchens. The meat and vegetables you cook create their own juices, drippings, and caramelized bits – you might as well use them, right?
In this week’s edition of BK, Colleen opens up a can of culinary whoop ass with some delicious chicken, served with a basil Parmesan cream sauce made using this method.
Colleen’s Chicken With Basil Parmesan Cream Sauce
1/4 cup milk
1/2 cup seasoned bread crumbs
4 chicken breasts, pounded thin
3 tablespoons olive oil
2 garlic cloves, minced
1/2 cup chicken broth
1 cup heavy whipping cream
1/4 cup roasted red peppers diced
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
salt and pepper to taste
Place milk and bread crumbs in separate, shallow bowls. Place skillet over medium heat and add olive oil.
Dip chicken in milk, then coat with seasoned bread crumbs.
Cook in olive oil until juices run clear, approximately 10-15 minutes.
Remove chicken breasts and keep warm.
Add broth and minced garlic to skillet. Bring to a boil over medium heat, and stir to deglaze pan.
Stir in cream and diced roasted red peppers; boil and stir for 1 minute.
Reduce heat to low.
Stir in Parmesan cheese and basil. Add salt and pepper to taste.
Cook sauce until heated through, pour over chicken and serve!
TIPS: Want to serve your chicken over pasta and need more sauce? Increase the chicken broth and Parmesan cheese to 1 cup.
Recipe and tips by Colleen
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