Chicken in Basil Cream Sauce

This turned out really well. The chicken was very tender and juicy. The basil cream sauce added a nice finish. We served it with cooked zucchini and yellow squash. (*Picture to the right is from the website)

Ingredients:

• 1/4 cup milk
• 1/4 up dried bread crumbs
• 4 skinless, boneless chicken breasts
• 3 tablespoons butter
• 1/2 cup chicken broth
• 1 cup heavy whipping cream
• 1 (4oz) jar sliced pimento peppers (substituted dried tomatoes)
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh 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 boil over medium heat, and stir to loosen browned bits from pan. Stir in cream and pimentos (or dried tomatoes); boil and stir for about 1 minute. Reduce heat. Add Parmesan cheese, basil, and pepper. Stir sauce and cook until heated through. Poor mixture over chicken and serve!