Creamy Basil Chicken

Based on skillet basil cream chicken @ thecookierookie

FODMAP Warning: This recipe uses cream, cheese, and milk.

Adjusted measurements for us Australian viewers and simplified to use what I usually have on hand.

I tried oat bran instead of breadcrumbs because I had no breadcrumbs, and to also add in some extra protein. It actually worked quite well, when cooking, it smelled a bit like oats, but after the sauce drenches this dish, you'll not notice it.

INGREDIENTS

Forgot to take a picture of the food, so here's a fantastic
picture of fresh basil!

• ¼ cup Milk
• ½ cup oat bran (or bread crumbs)
• 450g skinless chicken breast; halve each
• 3 tablespoons Butter
• ½ cup Chicken Stock
• 1 cup thickened cream
• 1 diced red capsicum
• 1 can diced tomatoes
• ¼ cup Basil; fresh, minced
• ½ cup Parmesan; grated
• 2 tablespoons feta (or other similar cheese)
• some freshly ground Pepper (about ⅛ teaspoon)
• Some veges, I used cooked up a cup of broccoli and a handful of spinach leaves

INSTRUCTIONS

1. Heat skillet over medium high heat
2. Place milk and bran/crumbs in separate shallow bowls
3. Dip chicken in milk, and then coat with bran/crumbs
4. Add chicken to skillet with ½ of the butter about 5 min
5. Add remaining butter flip chicken and cook another 5 min until chicken is cooked.
6. Remove and keep warm
7. Add chicken stock to skillet bring to boil over medium heat
8. Stir in cream, capsicum, and tomatoes; boil and stir for 1 min
9. Reduce heat, add both cheeses, basil and pepper; cook and stir until heated through.
10. Add your cooked veges into the sauce or plate them beside the chicken,

Serve chicken with sauce poured over.