This is the very first meal I cooked for my husband after we were married.
Chicken in Basil Cream Sauce over Angel Hair Pasta1/2 C. milk
1/2 C. dry bread crumbs
6 boneless skinless chicken pieces
3 T. butter or margarine
1 T. olive oil
1/2 C. water
1 C. heavy whipping cream
1 4-oz. jar diced pimientos, drained
1/2 C. grated Parmesan cheese
1 t. dried basil
Pepper, to taste
1 t. cornstarch
Angel hair pasta, cooked
Preheat oven to 350°F. Place milk and bread crumbs in separate shallow bowls. Dip chicken in milk, then coat with bread crumbs. In skillet over medium heat, brown chicken on both sides in butter and olive oil until cooked through. Remove and place in preheated oven to keep warm. Add water to skillet. Bring to a boil over medium heat and stir to loosen browned bits from pan bottom. Stir in whipping cream and pimientos, boil and stir for 1 minute. Reduce heat. Stir in Parmesan, basil and pepper and cook until heated through. Mix cornstarch with extra water and stir into skillet if needed to thicken sauce. Pour over chicken. Serve over angel hair pasta.
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