Ingredients
4 tablespoons skim milk half4 tablespoons breadcrumbs
4 chicken breasts
45 g of butter
11 cl chicken stock
22.5 cl cream
110 g red peppers, drained and chopped
4 tablespoons grated Parmesan
4 tablespoons chopped basil
Freshly ground pepper
Method of preparation
Place milk in a bowl and the breadcrumbs in another. Dip chicken in milk and breadcrumbs.Melt butter in a skillet. A medium heat, brown chicken on both sides. Remove from pan and reserve.
Pour broth into the pan and bring to a boil over medium heat to deglaze. Add cream and peppers and simmer for one minute. Reduce. Add Parmesan cheese, basil and pepper. Simmer again for the casserole is heated. To serve, pour sauce over chicken.
