1/4 cup Milk

 1 cup Dry bread crumbs

 1 pound Boneless skinless chicken breast; 4 halves

 3 tablespoon Butter

 1/2 cup Chicken broth

 1 cup Heavy cream

 1 can (4 oz)Pimento; sliced with juices

 1/4 cup Basil; fresh, minced

 1/2 cup Parmesan; shredded

 1/8 teaspoon Pepper


 Heat skillet over medium high heat. Place milk and bread crumbs in separate shallow bowls. Dip chicken in milk, and then coat with crumbs. Add chicken to skillet with 1/2 of the butter about 5 min. Add remaining butter flip chicken and cook another 5 min till chicken is cooked. Remove and keep warm. Add broth to skillet bring to boil over medium heat to remove fond. Stir in cream, and pimento; boil and stir for 1 min. Reduce heat, add parmesan cheese, basil and pepper; cook and stir until heated through.  Serve chicken with sauce poured over.


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