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Ingredients
- 1/4 cup milk
- 1/4 cup dried bread crumbs
- 4 skinless, boneless chicken breasts
- 3 tablespoons butter
- 1/2 cup 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
- Place milk and bread crumbs in separate, shallow bowls. In skillet, heat butter or margarine to medium heat. Dip chicken in milk, then coat with crumbs.
- Cook in butter or margarine, on both sides, until juices run clear (about 10 minutes). Remove and keep warm.
- Add broth to skillet. Bring to a boil over medium heat, and stir to loosen browned bits from pan.
- Stir in cream and pimentos; boil and stir for 1 minute. Reduce heat.
- Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated through. Pour mixture over chicken and serve!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 607g | |
| Calories 1291 | |
| Calories from Fat 872 | 68% |
| Total Fat 99.11g | 124% |
| Saturated Fat 60.28g | 241% |
| Trans Fat 0.06g | |
| Cholesterol 413mg | 138% |
| Sodium 1585mg | 66% |
| Potassium 883mg | 25% |
| Total Carbs 28.34g | 8% |
| Dietary Fiber 1.8g | 6% |
| Sugars 5.5g | 4% |
| Protein 71.58g | 115% |
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