Chicken in Basil Cream

From Meals Matter.

Chicken in Basil Cream

1/4 cup milk

1/4 cup dry bread crumbs

4 boneless, skinless chicken breast halves (about 1 lb.)

3 Tbsp. butter or margarine

1/2 cup chicken broth

1 cup whipping cream

1 jar (4 oz) sliced pimentos, drained

1/2 cup grated Parmesan cheese

1/4 cup 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. Remove and keep warm. Add broth to the skillet. Bring to a boil over medium heat; stir to loose browned bits from pan. Stir in cream and pimientos; boil and stir for 1 minute. Reduce heat. Add Parmesan cheese, basil, and pepper; cook and stir until heated through. Pour over chicken.

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