Chicken with Basil Cream Sauce

1/4 cup milk

1/4 cup dry bread crumbs

4 boneless, skinless chicken breasts

3 tablespoon butter

1 tablespoon olive oil

1/2 cup chicken broth

1 cup heavy whipping cream

1 (4-oz.) jar diced or sliced Dromedary® pimientos, drained and rinsed

1/2 cup parmesan, grated

1/4 cup fresh basil, minced

1/8 teaspoon pepper

1 teaspoon cornstarch

Place milk and bread crumbs in separate shallow bowls. Dip chicken in milk, then coat with bread crumbs. In skillet over medium heat, brown chicken on both sides in butter and olive oil. Set aside and cover to keep warm. Add broth to the same skillet you used for browning the chicken. Bring to a boil over medium heat and scrape the bottom to loosen bread crumbs from pan. Add whipping cream and pimientos and bring to a boil stirring constantly for 1 minute. Reduce heat. Stir in parmesan, 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.

Yield: 4 servings