This recipe and the photo to the left is from
Recipe Rapsody, another one of my many recipe/cooking blogs that I subscribe to. The Lamb Shanks alla romano, previous post, may not appeal to some of you. But chicken? That appeals to almost everyone. And with a basil cream sauce and asparagus, Yum-O! The original recipe can be found at the link above. This just looked good and different. Let us know if you try it and what you thought of it. Cheers!

Chicken in Basil Cream

Recipe source: adapted from Fast and Easy by Suzanne Somers and Suzie S.
Makes 8 servings. Per serving: 544 calories; 41 g fat; 2.5 g carbohydrates; 0 g fiber; 36 g protein
Bake and Fry Mix
1 cup minced onion
1 teaspoons salt
¼ t Black pepper
¼ t ground Sage
½ t dried Rosemary
½ t dried Coriander
½ t dried Thyme
¼ t dried Oregano
¼ t Paprika
¼ t Red Pepper Flakes
1 Bay Leaf, crushed
½ c grated Parmesan cheese
Chicken and Sauce
8 (4 oz) boneless, skinless Chicken Breasts
1 stick (1/2 cup) unsalted Butter
1 c Chicken Broth
2 c Heavy Whipping Cream
1 (4 oz) jar sliced Pimentos, drained
1 c grated Parmesan cheese
2 T dried Basil
¼ t Pepper
Directions:
Place minced onion in food processor fitted with blade attachment. Process one minute. Add remaining mix ingredients, except the cheese, and process another minute. Add cheese and pulse until combined. Place in a gallon-sized Ziploc bag. Add chicken to the bag and shake until every piece is coated.

On medium-high heat, cook chicken in butter on both sides until juices run clear, about 10 minutes. Remove and keep warm. Add broth to the skillet. Bring to a boil over medium heat; stir to loosen browned bits. Stir in the cream, pimientos and basil; boil and stir for 1 minute. Reduce heat. Add the Parmesan cheese and pepper; cook and stir until heated through. Pour over the chicken and serve.