Here's my version of Chicken Basil and Cream. Dont let the length of this post fool you, it's SO easy to make!
1lb boneless, skinless chicken breasts, cut into bite size pieces
1 clove garlic (2 cloves if you like garlic like I do)
1T Herbs de Provence (basil, marjoram, thyme, sage, savory and rosemary mixture)
white cooking wine. (to taste, I used 1/8cup)
In a bowl, mix together everything except the oil. Oil a non-stick frying pan, and cook mixture over medium-high heat until chicken is done.
Basil Cream Sauce
1 chicken bullion dissolved in 2c water)
1T dried basil
1 1/2T margarine
1 1/2T flour
1/4c Parmesan cheese shredded *make sure it's shredded and not grated, it doesn't give the same consistency*
1tsp crushed garlic
(about) 1 cup whipping cream
Make a roux with flour, margarine, and crushed garlic. Add everything else together, saving the cream for last. When adding the cream, do so slowly to get the consistency you want. Let simmer just a few mins to let flavors cook in.
Serve Chicken and cream sauce over cooked pasta.