Basil Cream Chicken

Ingredients

• 4 tablespoons milk
• 4 tablespoons dried breadcrumbs
• 4 skinless, boneless chicken breasts
• 3 tablespoons butter
• 110ml chicken stock
• 225ml rich cream
• 110g jarred pimento or jarred red capsicums, drained and sliced
• 4 tablespoons grated Parmesan
• 4 tablespoons chopped fresh basil
• freshly ground black pepper to taste

Method

• Place milk and breadcrumbs in separate shallow bowls. Dip chicken in the milk, then coat with breadcrumbs. In a frying pan over medium heat, fry chicken in butter on both sides, until the juices run clear. Remove from frying pan and keep warm.
• Add the stock to the frying pan; bring to a boil over medium heat. Stir to loosen browned bits from pan. Stir in the cream and pimentos; simmer and stir for one minute. Reduce heat; add the Parmesan cheese, basil and black pepper. Simmer and stir until heated through. To serve, pour the sauce over the chicken.