When I first started this blogging adventure, I contacted an old college sorority sister, Becky from The Cookie Rookie. I had watched her blog grow from a hobby to a full-time job in just about two years. Becky encouraged me to take a chance, and start documenting my kitchen happenings.
One of my favorite recipes on her site (and one of the most popular), is her Skillet Basil Cream Chicken. I've made this countless times over the past year, and it's truly a keeper. The type of recipe that you'd bring to a wedding shower for the bride-to-be. Know what I mean?
Anyways, as things typically happen in my house, this recipe evolved for me each time I made it. I made a few modifications, mostly streamlining the recipe by not breading the chicken, and leaving out the pimientos. The flavor profile is still the same, and the cream sauce is absolutely to die for! I also added in quick-cooking zucchini, which is always plentiful in my house.
Ready for a delicious skillet dinner that our family will ask for, time and time again? Let's do it!
First, season the chicken, then add it to the skillet for a quick sear on each side. While the chicken is cooking, slice your zucchini and line up the remainder of the ingredients.
Next, add the zucchini rounds to brown quickly on both sides, about 30 seconds per side. Add chicken broth, cream, tomatoes and cheese, simmering a bit between each addition.
Return the chicken to the pan to reheat. Serve with gnocchi, pasta or rice.