Basil Cream Chicken

by Adrienne
Ingredients
Original recipe makes 4 Servings

1/4 cup Milk
1/4 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 ( did not use) I replaced with fresh diced tomatoes
1/4 cup Basil; fresh, minced
1/2 cup Parmesan; grated
1/8 teaspoon Pepper I also added salt


- 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,; boil and stir for 1 min
- Reduce heat, add parmesan cheese, basil and pepper; This is were I added the tomatoes!(however much you want) cook and stir until heated through.
- Serve chicken with sauce poured over.