Chicken in Basil Cream Sauce

• 1/4 cup milk
• 1 egg
• 1/2 cup dried bread crumbs
• 1/2 cup flour
• 4 skinless, boneless chicken breasts
• 3 tablespoons butter or oil
• 1/2 cup white wine (or chicken broth)

• 1 cup heavy whipping cream
• 1 (4 ounce) jar sliced pimento peppers, drained
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 1/8 teaspoon ground black pepper

Directions

1. Preheat oven to 400.
2. Pound chicken breasts to 1/2" thick. 
3. Beat together milk and egg. 
4. Coat chicken in milk/ egg mixture, then dredge in bread crumbs, followed by flour. 
5. In skillet, heat oil to medium-high
6. Cook chicken in oil until crust is browned.
7. Place in preheated oven for 5-7 minutes, until juices run clear.
8. Remove and keep warm.
9. Add wine to skillet and deglaze. 
10. Stir in cream and pimentos; boil and stir for 1 minute. 
11. Reduce heat.
12. Add Parmesan cheese, basil and pepper. 
13. Stir sauce and cook until heated through. 
14. Pour mixture over chicken and serve with pasta.