1/4 cup milk 1/4 cup dry bread crumbs 4 boneless skinless chicken breast halves (about 1 pound) 3 TBSP butter or margerine 1/2 cup chicken broth 1 cup whipping cream 1 jar (4 ounces) 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 seperate 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 loosen browned bits from pan. Stir in cream and pimentos; 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.
