Ingredients
- ¼ cup Milk
- ¼ cup Dry bread crumbs
- 1 pound Boneless skinless chicken breast; 4 halves
- 3 tablespoons Butter
- ½ cup Chicken broth
- 1 cup Heavy cream
- 1 can (4 oz) Pimentos
- 1 cup diced tomatoes, or 1 can diced tomatoes
- ¼ cup Basil; fresh, minced (i also added some dry basil)
- ½ cup Parmesan; grated
- 2 tablespoons boursin cheese
- ⅛ teaspoon Pepper
- Heat skillet over medium high heat
- Place milk and bread crumbs in separate shallow bowls
- Dip chicken in milk, and then coat with crumbs
- Add chicken to skillet with ½ of the butter about 5 min
- Add remaining butter flip chicken and cook another 5 min till chicken is cooked.
- Remove and keep warm
- Add broth to skillet bring to boil over medium heat
- Stir in cream, pimientos, and tomatoes; boil and stir for 1 min
- Reduce heat, add parmesan cheese, bousrin cheese, basil and pepper; cook and stir until heated through.
- Serve chicken with sauce poured over.