I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.
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This fall we don’t have to drive out of town to view beautiful fall colors, we have them right here in our own Fairmont! Our front yard’s ash tree has the most vibrant yellow leaves and we have two maple trees at neighbors who have vibrant red leaves! Tree colors are beautiful all over town, maybe at my age I am just more appreciative of what we have right here!
I still have fresh basil and tomatoes too so this is one of my favorite recipes to use both!
Basil Cream Chicken
1/2 cup milk
1/2 cup dry bread crumbs
1 # boneless skinless chicken breast: 4 halves
3 Tablespoons butter
1/2 cup chicken broth
1 cup heavy cream
1 can ( 4 oz.) pimentos, optional
1 cup diced tomatoes or 1 can diced tomatoes
1/4 cup fresh basil, minced
1/2 cup parmesan grated cheese
1/2 tsp. pepper
Heat skillet over medium high heat.
Place milk and bread crumbs in separate shallow bowls.
Dip chicken in milk, then coat in bread crumbs. Add chicken to skillet with 1/2 of the butter about 5 minutes. Add remaining butter flip chicken and cook another 5-10 minutes or until chicken is cooked through. Remove and set aside. Add broth to skillet to bring to boil over medium heat. Stir in cream, pimentos and tomatoes;boil and stir for 1 minute. Reduce heat, add parmesan cheese, basil and pepper, cook and stir until heated through. Add chicken back into the sauce. Serve chicken , covered in sauce with rice or pasta.
Stay safe and have a great week!