1/4 cup milk
1/4 cup dry bread crumbs
4 boneless skinless chicken breast (works best if you pound them out first)
3 tablespoons butter
1/2 cup chicken broth
1 cup heavy whipping cream
1 jar (4 oz) 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 chicken in butter on both sides until juices run clear, about 10 mins. Remove and keep warm.
Add broth to skillet. Bring to a boil over medium heat; stir to loosen browned bits. Stir in the cream and pimientos; boil and stir for 1 min. Reduce heat. Add the parmesan cheese, basil and pepper; cook and stir until heated through. Pour over the chicken.
Yields 4 servings
***This is really good and super easy! I usually have all the ingredients and it's quick to make.
I cooked this once using fat free half and half, but today I used whipping cream which is by far the tastiest. We really do like this dish.
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