Chicken in Basil Cream

1/4 cupMilk

1/4 cupDry bread crumbs

1 poundBoneless skinless chicken breast; 4 halves

3 tablespoonButter

1/2 cupChicken broth

1 cupHeavy cream

1 can (4 oz)Pimento; sliced

1/4 cupBasil; fresh, minced

1/2 cupParmesan; grated

1/8 teaspoonPepper

 Preparation

- Heat skillet over medium high heat
- Place milk and bread crumbs in separate shallow bowls
- Dip chicken in milk, and then coat with crumbs
- Add chicken to skillet with 1/2 of the butter about 5 min
- Add remaining butter flip chicken and cook another 5 min till chicken is cooked.
- Remove and keep warm
- Add broth to skillet bring to boil over medium heat to remove fond
- Stir in cream, and pimientos; boil and stir for 1 min
- Reduce heat, add parmesan cheese, basil and pepper; cook and stir until heated through.
- Serve chicken with sauce poured over.