Ingredients
1/4 cup whole milk1/4 cup dry bread crumbs4 boneless skinless chicken breast halves (4 ounces each)3 tablespoons butter1/2 cup chicken broth1 cup heavy whipping cream1 jar (4 ounces) sliced pimientos, drained1/2 cup grated Parmesan cheese1/4 cup minced fresh basil1/8 teaspoon pepper
Preparation
Place milk and bread crumbs in separate shallow bowls. Dip chicken in milk, then coat with crumbs.
In a large skillet over medium-high heat, cook chicken in butter until a thermometer inserted in chicken reads 165°, about 5 minutes on each side. Remove and keep warm.
Add broth to the skillet. Bring to a boil over medium heat; stir to loosen browned bits. Stir in the cream and pimientos; boil and stir for 1 minute. Reduce heat. Add the cheese, basil and pepper; cook and stir until heated through. Serve with chicken.
