Basil Cream Chicken

Ingridients

1/4 cup milk

1/4 cup bread crumbs

1 pound skinless, boneless chicken breast halves

3 tablespoons butter

1/2 cup chicken broth

1 cup heavy whipping cream

1 (4 ounce) jar sliced pimento peppers, drained

1/2 cup grated Parmesan cheese

1/4 cup chopped fresh basil

1/8 teaspoon ground black pepper

Directions

Place milk and breadcrumbs in separate shallow bowls. Dip chicken in the milk, then coat with breadcrumbs. In a skillet over medium heat, fry chicken in butter or margarine, on both sides, until the juices run clear. Remove from skillet and keep warm.

Add the broth to the skillet; bring to a boil over medium heat. Stir to loosen browned bits from pan. Stir in the cream and pimentos; boil and stir for one minute. Reduce heat; add the Parmesan cheese, basil and black pepper. Simmer and stir until heated through. To serve, pour the sauce over the chicken.