1/4 c. milk
1/4 c. bread crumbs
4 boneless chicken breasts
3 Tbsp. butter or margarine
1 Tbsp. olive oil
1/2 c. chicken broth
1 c. heavy whipping cream
1 (4 oz.) jar diced pimento, drained
1/2 c. grated Parmesan cheese
1/4 c. minced fresh basil
1/8 tsp. pepper
1 tsp. cornstarch
Preheat oven to 350 degrees. Place milk and bread crumbs in separate
shallow bowls. Dip chicken in milk, then coat with bread crumbs.
In a skillet, brown chicken on both sides in butter and olive oil.
Remove and place in preheated oven to keep warm.
Add broth to skillet. Bring to a boil and stir to loosen
browned bits from pan. Stir in whipping cream and pimento, basil
and pepper and cook until heated through. Mix cornstarch with
extra chicken broth and stir into skillet if needed to thicken
sauce. Pour over chicken.
We serve this with angel hair pasta. Place pasta on dish and
top with a piece of chicken and sauce. Add your favorite veggie.
We serve fresh green beans. Yields 4 servings.
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