Bomb-Diggity Basil Creamed Chicken

Ya'll, this dish is the bomb-digitty of basil dishes. This really is one of my kids absolute favorite dinners. A perfect segway into fall as the basil is growing out of control on our farm!

As with all my recipes, I write it as I prepare it, so adjust to your tastes and remember, it's not science so just love your food and it will love you back.

This serves our family of 4 with maybe a plate of leftovers (if lucky)

Gather your ingredients. ..
3 lb chicken (I used boneless, skinless chicken breast pounded to 1/2 inch thickness, but have also used boneless thighs or bone-in pieces as well - your preference - cooking method is the same, you will just need to adjust cooking times)
2 cups heavy cream
Extra virgin olive oil (EVOO)
A few pats of unsalted butter
Kosher salt
Cracked black pepper
1.5 cups fresh grated parmesan cheese
2 cups (handfuls) fresh basil = 1 cup or so chopped

Cook it...
Heat a skillet on medium heat, add a splash of EVOO or just enough to coat the skillet. Add 1/2 the chicken, don't crowd the pan, it's not a mosh pit at a rock concert. Season with salt & pepper to taste. Cook till browned on all sides, adding small pat of butter to pan during last few minutes of cooking. You can omit that step if you hate adding flavor to your dish. Cooking time depends on how thick your chicken is. Place cooked chicken in pan and into oven at 300 degrees to keep warm while you finish rest of steps. Repeat for rest of chicken.  I cook 3 lbs chicken in 2 batches.

Add heavy cream and a bit of cracked pepper to skillet, making sure to whisk all those tidbits off the bottom of your skillet. The cream will begin to turn a bit darker in color and will begin bubbling. Let bubbble for a minute to thicken slightly. Add parmesan cheese, whisk till smooth. Add basil. Add chicken back to pan, making sure to bury the chicken in the sauce like you buried those secrets from your past. 

Serve chicken over mashed potatoes (or rice or whatever suits your fancy), making sure to get a little of that creamy sauce all over everything. And don't be a slob, make sure to sop up all the extra sauce with a slice of bread.

I usually serve with a side salad or green beans.

This recipe can easily be cut in half or doubled.

Enjoy!