CHICKEN IN BASIL CREAM

1/4 cup milk
1/4 cup dry bread crumbs
4 boneless skinless chicken breast halves
3 tablespoons butter or margarine
1/2 cup chicken broth
1 cup heavy cream
1 (4-ounce) jar 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 the chicken in butter on both sides until juices run clear, about 10-20 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 pimientos; boil and stir for 1 minute. Reduce heat.

Add Parmesan cheese, basil, and pepper; cook and stir until heated through. Pour over the chicken.

Servings: 4
From: Judy Baker; Craig, Colorado
Source: Taste of Home's Quick Cooking Annual Recipes - 1999