Chicken With Basil Cream Sauce

• 4 boneless chicken breasts
• 2 cups seasoned breadcrumbs (homemade is best)
• 1 egg
• 1 (12 ounce) can evaporated milk
• 2 teaspoons low sodium chicken bouillon (I use Knorr)
• 3 tablespoons flour
• 3 tablespoons melted butter
• 2 -3 fresh basil leaves (1 tap, if using dried)

1. Preheat oven to 375.
2. Flatten chicken to 1/2 inch.
3. Dip in beaten egg and coat with homemade bread crumbs.
4. Place on cookie sheet and drizzle with melted butter.
5. Bake for 20-25 minutes.
6. Heat evaporated milk, chicken flavor, and flour.
7. Stir with a fork until it thickens.
8. Add fresh basil and remove from heat.
9. Serve drizzled over chicken or in dipping dishes.

chicken breasts, breadcrumbs, egg, milk, chicken bouillon, flour, butter, basil

Taken from www.food.com/recipe/chicken-with-basil-cream-sauce-522792 (may not work)