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1/4 cup butter -- melted
1/4 cup parmesan cheese -- could use pork rinds
(recipe called for dry bread crumbs)
4 boneless breasts (about one pound)
3 tablespoons butter
1/2 cup chicken broth
1 cup whipping cream
4 ounces pimientos -- chopped
1/2 cup grated parmesan cheese
1/4 cup fresh basil -- minced
1/8 teaspoon pepper
How To Prepare:
Dip breasts in melted butter then in parmesan or crushed pork rinds, cook in skillet on both sides till juices run clear, about ten minutes. Set aside and keep warm. Add broth to skillet, bring to boil, scraping bottom of pan to loosen browned bits. Stir in cream and pimientos; boil and stir one minute.
Reduce heat. Add Parmesan cheese, basil and pepper. Stir till heated through, pour over chicken.
Number of Servings:
Carbs per serving - include all nutritional information if known: