Chicken in Basil Cream

This is one of our repeat family favorites and comes from Taste of Home. The flavor in this dish is perfect. I would rank this as one of my top 5 favorites at home. Now, when it comes to breading, once I started using Panko bread crumbs I could never go back. At my local store, they are sold usually on the baking aisle near the flour or with the Asian foods. They are larger, give more of a crunch and brown better. Give them a try sometime if you haven't. If regular bread crumbs are all you have on hand or you prefer them, they will work just fine. I promise you will love this!

What You Need:
1/4 cup dry bread crumbs {I prefer Panko}
1/4 cup milk
4 boneless skinless chicken breasts halved or 6-8 chicken tenderloins
3 tablespoons butter
1/2 cup chicken broth
1 cup heavy whipping cream or half and half
1 jar diced pimientos, drained
1/2 cup grated parmesan cheese
1/4 cup minced fresh basil
pepper

Directions:
Place milk and bread crumbs in separate shallow dishes. 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. Remove from pan and keep warm. Add chicken broth to the skillet and stir to loosen browned bits. Stir in the cream and pimientos and heat through. Do not let it boil or it will curdle. Add parmesan cheese, basil and pepper. Cook and stir until heated through. Pour over the chicken.