1/4 c milk
1/4 c dry bread crumbs
4 boneless skinless chicken breast halves, 4 oz each
3 T butter
1/2 c chicken broth
1 c heavy whipping cream
1 jar sliced pimientos, drained
1/2 c grated Parmesan Chees
1/4 c minced fresh basil
1/8 tsp pepper
Place milk and bread crumbs in separate shallow bowls. Dip chicken in milk, then coat with crumbs. In a skillet over medium high heat. Cook chicken in butter on both sides…until juices run clear, about 10 minutes…set aside and keep warm.
Add broth to skillet. bring to a boil over medium heat…stir to loosen browned bits. stir in Cream and pimentos…boil and sitr for 1 minutes. Reduce heat. add the Parmesan cheese, basil and pepper. Cook and stir until heated thru. Pour over chicken.