Chicken in Basil Cream

• 14 cup milk
• 14 cup dry breadcrumbs
• 4 boneless skinless chicken breast halves (4 ounces each)
• 3 tablespoons butter
• 12 cup chicken broth
• 1 cup heavy whipping cream
• 1 (4 ounce) jar pimientos, sliced & drained
• 12 cup parmesan cheese, grated
• 14 cup fresh basil, minced
• 18 teaspoon pepper

1. Place milk and bread crumbs in separate shallow bowls.
2. Dip chicken in milk, then coat with crumbs.
3. In a skillet over medium-high heat, cook chicken in butter on both sides until juices run clear, about 10-15 minutes (depends on thickness of your chicken breasts).
4. Remove and keep warm.
5. Add broth to the skillet.
6. Bring to a boil over medium heat; stir to loosen browned bits.
7. Stir in the cream and pimientos; boil and stir for 1 minute.
8. Reduce heat.
9. Add Parmesan cheese, basil and pepper; cook and stir until heated through.
10. Pour over the chicken.
11. Yield: 4 servings.

milk, breadcrumbs, chicken breast halves, butter, chicken broth, heavy whipping cream, pimientos, parmesan cheese, fresh basil, pepper

Taken from www.food.com/recipe/chicken-in-basil-cream-276657 (may not work)