Chicken in Basil Cream

By Beth Anderson on March 5, 2015 at 9:24am

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.