- 1/3 c. ranch dressing
- 1 T. milk
- 1/4 c. dry bread crumbs
- 6 boneless skinless chicken breasts
- 2 T. olive oil
- 1/2 c. chicken broth
- 1 c. half and half
- 1 4-oz. jar diced pimientos, drained
- 1/2 c. grated parmesan cheese
- 1 t. dried basil
- 1/8 t. pepper
- 1 t. cornstarch (or thickener; I use Ultra Gel)
Preheat oven to 350°F. Mix ranch dressing and milk in a bowl for dipping and put bread crumbs in another bowl. Dip chicken in dressing mixture, then cover with bread crumbs. Heat olive oil in a large skillet on medium heat, then brown chicken on both sides. Keep warm in preheated oven.
Add broth to skillet. Boil on medium heat and stir in browned bits in pan. Stir in half and half and pimientos, boil and stir for 1 minute. Reduce heat. Stir in cheese, basil, and pepper and cook until heated through. Thicken if necessary. Pour over chicken.
I use the sauce for double duty gravy on mashed potatoes. An alternate idea: slice breaded chicken into strips and serve with sauce over pasta.