4 boneless chicken breast
1/4 c milk
1/2 c dry italian seasoning bread crumbs
1/4 c oil
1/2 c chicken broth
1 c whipping cream
1 jar (4oz) of pimientos, drained
1/2 c grated Parmesan cheese
1/8 to 1/4 c fresh basil
1/8 tsp pepper
Put milk and bread crumbs in separate shallow bowls. Dip chicken in milk then in bread crumbs. Over med – hi heat cook the chicken until done. In the same skillet you cooked the chicken, add the 1/2 c of broth. Stir to loosen the brown bits from the pan and let boil a few minutes. Stir in cream and pimientos; boil and stir for a couple of minutes. Reduce heat. Add Parmesan cheese, basil and pepper; cook and stir until heated through. Pour over chicken.
I cooked up spiral noodles, and pour half of the sauce on the noodles. I then put the rest of the sauce in a pouring dish. When we plated the food, we poured the sauce on our chicken.