Chicken in a basil cream sauce

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Love basil! But this recipe when I tried it I didn't use fresh basil. I also think it needed more garlic. With that combination and adding some yellow, red or orange bell pepper to it I think would make this a 5 heart recipe. I will make this again with FRESH basil.

1/4 cup milk
	1/4 cupDry bread crumbs
	1 poundBoneless skinless chicken breast; 4 halves
	3 tablespoonButter
	1/2 cupChicken broth
	1 cupHeavy cream
	1 can (4 oz)Pimento; sliced
	1/4 cupBasil; fresh, minced
	1/2 cupParmesan; grated
	1/8 teaspoonPepper

Chicken in Basil Cream (9) Preparation

- 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, and pimientos; boil and stir for 1 min

- Reduce heat, add parmesan cheese, basil and pepper; cook and stir until heated through.

- Serve chicken with sauce poured over.