Sooo good but sooo rich! I think next time I will bake the chicken so that it’s healthier. No need to fry it in all that butter…the sauce is what matters anyways. 🙂 I served it over angel hair pasta with sliced tomatoes.
1/4 cup milk
1/4 cup dry bread crumbs
2-4 chicken breasts
3 tbsp butter
1/2 cup chicken broth
1 cup heavy cream
1 can (4 oz) Pimento, diced
1/4 cup fresh Basil, minced
1/2 cup grated Parmesan
Pepper to taste
Heat the skillet over medium-high heat. Place the milk and bread crumbs in separate, shallow bowls. Dip and coat the chicken in the milk bowl, then in the bread crumbs bowl.
Add the chicken to the skillet with half of the butter. Flip the chicken to cook the other side and add the rest of the butter. When the chicken is fully cooked, remove and keep warm.
Add the broth to the skillet and bring to a boil over medium heat to remove fond. Stir in the cream and pimentos; boil and stir for 1 minute. Reduce the heat and add the parmesan cheese, basil, adn pepper. Cook until heated through.
Serve the chicken with the sauce poured over and enjoy. Would be good with rice or pasta!!