Chicken in Basil Cream

Ingredients:
¼ cup milk
¼ cup dry bread crumbs
4 boneless chicken breasts halves (about 1 pound)
3 tablespoons butter
½ cup chicken broth
1 cup whipping cream
1 4-oz jar sliced pimentos, drained
½ cup grated Parmesan cheese
¼ cup minced fresh basil
1/8 teaspoon pepper

Directions:
Place milk and bread crumbs in separate shallow bowls. Dip chicken in milk, then coat with crumbs. In a skillet over medium heat, cook chicken in butter on both sides until juices run clear, about 10 minutes. Remove and keep warm. Add broth to the skillet. Bring to a boil over medium heat; stir to loosen browned bits from pan. Stir in cream and pimientos; boil and stir for 1 minute. Reduce heat. Add Parmesan cheese, basil and pepper; cook and stir until heated through. Pour over chicken.