Chicken With Basil Cream Sauce

I can't believe I haven't posted this recipe yet. It is one of my favorites! I always use fresh basil which makes it unbelievable, but you can use dried basil. It just won't be quite the same. My family doesn't want to try pimientos so I use chopped fresh red peppers. We've had this with pasta, rice or wild rice. It's all good to me. It is breaded, fried and covered with heavy cream so we don't have it often. Why do my favorite foods always have to be so bad for me??? Chicken With Basil Cream Sauce ¼ c. milk ¼ c. dry bread crumbs 4 boneless skinless chicken breast 3 T. butter 1 T. olive oil ½ c. chicken broth 1 c. heavy whipping cream 1 (4-oz) jar diced pimiento, drained ½ c. grated Parmesan cheese ¼ c. minced fresh basil 1/8 t. pepper 1 t. cornstarch Preheat oven to 350º. 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 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.