Makes 4 servings
1/4 cup milk
1/4 cup dried Italian
bread crumbs
4 skinless, boneless
chicken breasts
3 Tbsp butter
1/2 cup chicken broth
1-4oz bottle pimentos
1 cup whipping cream
1/2 cup grated parmesan
cheese
1/4 cup chopped fresh
basil
1/8 tsp black pepper
Directions
1. Place milk and bread crumbs in
separate, shallow bowls. In skillet, heat butter or margarine to medium heat.
Dip chicken in milk, then coat with crumbs. Cook in butter or margarine, on
both sides, until juices run clear (about 10 minutes). Remove and keep warm.
2. Add broth to skillet. Bring to
a boil over medium heat, and stir to loosen browned bits from pan. Stir in
cream and pimentos; boil and stir for 1 minute. Reduce heat.
3. Add Parmesan cheese, basil and
pepper. Stir sauce and cook until heated through. Pour mixture over chicken and
serve!
