• 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 min.

• 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.