NespreSilver: So … there’s no actual basil in the sauce itself? Just a little bit sprinkled on top?
SSBM_DangGan: Maybe I’m slow but, what’s the point of putting it back in the pan like that after? I get that you want all that good flavor and stuff but why not just put it on top/side when serving? Maybe I’m missing something
ibejustaman: The butter will melt more evenly if you spiralize it first.
saucypanther: chicken looked good but the sauce did not look good at all
wooshock: I always find it interesting in these gif recipes, when they use the fond from the meat (the browned, caramelized bits left in the pan after cooking) it always seems to disappear when they make a sauce. Do they sink to the bottom, do they actually dissolve and get evenly distributed in the sauce?
L_Cranston_Shadow: I watched it several times and the butter added after the chicken has mostly cooked just seems entirely unnecessary and gratuitous. There really seems to be no purpose to it.
MimonFishbaum: Looks like a fuckin gut bomb
DougEECummings: Full recipe from [TipHero](http://tiphero.com/pimento-basil-cream-chicken/)
**Ingredients:**
1 pound boneless skinless chicken breast (about 2 large breasts)
salt, to taste
ground black pepper, to taste
½ cup buttermilk
½ cup dry bread crumbs
4 Tablespoons butter, divided
½ cup chicken broth
2 ounces cream cheese (about 4 Tablespoons)
¾ cup heavy cream
1 (4 oz) can pimentos, drained
1 (14.5 oz) can diced tomatoes
½ cup grated Parmesan cheese
¼ cup fresh basil leaves, sliced thin
**Preparation:**
1. Butterfly the chicken breasts in half so that you have four portions.
2. Season the chicken with salt and pepper and allow it to sit a few minutes.
3. Place the buttermilk and breadcrumbs in separate shallow bowls. Coat the chicken first in buttermilk, and then with breadcrumbs, and set aside.
4. Heat a large sauté pan or skillet over medium heat.
5. Add half of your butter to the sauté pan and cook the chicken on one side for about 5 minutes or until the crust is golden brown.
6. Add the remaining butter, flip the chicken, and cook for another 5-7 minutes or until the chicken is cooked through and golden brown on the second side. Remove the chicken and set aside. (If the chicken is nicely browned, but not yet cooked through, you can finish cooking it in a 350°F/176°C oven until the chicken has finished cooking. Alternatively, you can also finish cooking the chicken in the sauce, if desired.)
7. Add the chicken broth to the pan and bring it to a boil.
8. Stir in the cream cheese, heavy cream, pimentos, and tomatoes, and boil for 1 minute.
9. Reduce the heat to low, add the parmesan cheese, and stir until heated through.
10. Add the chicken back into sauce, and sprinkle the basil on top. Serve with cooked veggies, pasta, or rice.
