Add the red pepper mixture to the pan along with the cream and basil. Bring to a simmer and cook for 2 minutes, stirring, then add the chicken back to the pan, spooning the sauce over the chicken.

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Bring to the boil, whisking continuously, until the sauce is smooth and has a thin consistency. Mix in the mustard, Parmesan ...

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1. Pat chicken dry, and season both sides with salt and pepper. 2. In a medium bowl, stir together the sour cream, chives and ...

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Combine dry ingredients: In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, pepper, spices ...