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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
4 boneless, skinless chicken breast halves |
3 tablespoon(s) butter or margarine |
1/2 cup(s) chicken broth |
1/4 cup(s) dry bread crumbs |
1/2 cup(s) grated parmesan cheese |
4 ounce(s) jar sliced pimientos, drained |
1/2 cup(s) milk |
1/4 cup(s) minced basil |
1/8 teaspoon(s) pepper |
1 cup(s) whipping cream |
Directions:
1. Place milk and bread crumbs in separate shallow bowls. Dip chicken in milk, then coat with crumbs.
2. 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.
3. 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.
4. Add Parmesan cheese, basil, and pepper; cook and stir until heated through. Pour over the chicken.
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