Pan-Fried Chicken with Creamy Tomato-Basil Sauce

This is one of those recipes where every single thing about it is perfection. From the perfectly cooked breaded chicken to the amazing creamy basil sauce, you're going to want it every dang day. This creamy basil sauce is lick-your-plate good! The cream is balanced with a little tomato paste that incorporates so well together. Add it on top of some chicken and it's the best combo ever!

The best part about this recipe is it looks really hard to make, but it's so simple and the result is so fancy. It's also a great way to use up some garden basil. I'm not sure there's more I can say other than you need this in your life!

Pan-Fried Chicken in Creamy Tomato-Basil Sauce

Adapted from The Girl Who Ate Everything

1/2 cup milk

1/2 cup dried Italian bread crumbs

4 boneless chicken breasts

3 Tbsp. butter

1 tsp. garlic, minced

1/2 cup chicken broth

1 cup heavy whipping cream

2 Tbsp. tomato paste

1/2 cup grated Parmesan cheese

1/4 cup fresh basil, chopped

1/8 tsp. black pepper

1. Place milk and bread crumbs in separate, shallow bowls. Pound chicken breasts in a Ziplog bag to make them thin, if needed. (You can also filet 2 large chicken breasts into 4 thin pieces.) 2. In a large skillet, melt butter over medium heat. Dip chicken in milk, then coat with breadcrumbs. Cook chicken in butter, on both sides, until juices run clear (about 5 minutes per side). Remove and keep warm under foil.

3. Add garlic to the pan and cook for 30 seconds over medium heat. Add the chicken broth to the skillet. Bring to a boil over medium-high heat, and stir to loosen browned bits from pan. Stir in cream and tomato paste; boil and stir for 1 minute. Reduce heat.

4. Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated through. Cook 5 minutes or longer, constantly whisking, to make a thicker sauce.

5. Serve sauce over chicken with a veggie or pasta on the side.