Chicken with Basil Cream Sauce

Ingredients:

- 1/4 cup milk
- 1/4 cup dried bread crumbs
- 4 skinless boneless chicken breasts
- 3 tablespoons butter

- 1/2 cup chicken broth

- 1 cup heavy whipping cream
- 1 jar (4 oz) sliced pimento peppers, drained

- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil (or equivalent dried basil)
- 1/8 teaspoon ground black pepper

Directions:

Place milk and bread crumbs in separate shallow bowls.

In skillet, heat butter to medium heat.

Dip chicken in milk, then coat with crumbs. Cook in butter, on both sides, until juices run clear (about 10 minutes). Remove and keep warm.

Add broth to skillet. Bring to a boil over medium heat; stir to loosen browned bits from pan. Add cream and pimentos; boil and stir for 1 minute, then reduce heat.

Add Parmesan cheese, basil, and pepper. Stir sauce and cook until heated through. Pour sauce over chicken and serve.