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Chicken in Basil Cream

1/4 cup milk
1/4 cup dry bread crumbs
4 boneless skinless chicken breast halves (4 ounces each)
3 tablespoons butter
1/2 cup chicken broth
1 cup heavy whipping cream
1 jar (4 ounces) sliced pimientos, drained
1/2 cup grated Parmesan cheese
1/4 cup minced fresh basil
1/8 teaspoon 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

Printed from tasteofhome.com Sep 5, 2008

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Chicken in Basil Cream cont.

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 loosen browned bits. Stir in the 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 the chicken.

Yield: 4 servings.