Fan favourite with Avonmore Cooking Cream
1 Place the chicken fillets between two sheets of cling film. Pound the fillets flat with a meat mallet or rolling pin until they are of an even thickness.
2 Pour the milk into one shallow bowl. In a second, combine the breadcrumbs and Italian seasoning with some salt and pepper. Dredge the chicken fillets in the milk and then in the crumbs, pressing them on to coat.
3 Melt the butter with the olive oil in a pan over a medium-high heat. Cook the chicken for 5-6 minutes per side or until completely cooked throughout.
4 Transfer the chicken to a cutting board and tent with foil to keep warm.
5 For the sauce, add the olive oil to the same pan and cook the pepper and shallots for 4-5 minutes until just softened. Add the chicken stock and allow to bubble, using a wooden spoon to scrape any sticky bits from the bottom of the pan. Add the Cooking Cream, Parmesan and basil. Bring to a simmer and season to taste.
6 Slice the chicken into strips. Place some mashed potato on each plate and add the chicken. Spoon over the basil cream sauce and garnish with extra fresh basil to serve.