CHICKEN WITH BASIL CREAM SAUCE
Yields 4 servings
1/4 cup milk
1/4 cup dry bread crumbs
4 boneless skinless chicken breast
3 tbsp. butter or margarine
1 tbsp. olive oil
1/2 cup chicken broth
1 cup heavy whipping cream
1 (4 oz.) jar diced pimiento, drained
1/2 cup grated Parmesan
1/4 cup minced fresh basil
1/8 tsp. pepper
1 tsp. cornstarch
Preheat oven to 350.  Place milk and bread crumbs in separate shallow bowls.  Dip chicken in milk, then coat with breadcrumbs.  In skillet over medium heat, 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 over medium heat and stir to loosen browned bits for from pan bottom.  Stir in whipping cream and pimiento, boil and stir for one 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
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