Chicken in Basil Cream Sauce

INGREDIENTS:
1/4 cup milk
1/4 cup Panko bread crumbs
3 skinless, boneless chicken breasts
3 tablespoons butter
1/2 cup chicken broth or white wine
1 cup heavy whipping cream or half and half
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 - Pound the chicken breasts to flatten them for quicker and more even cooking.
2 - 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.
3 - 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.
4 - Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated through. Pour mixture over chicken and serve with egg noodles

THOUGHTS:
Anyone who has ever eaten at my house knows that I have a bit of an issue cooking anything that doesn't have a cream sauce. This is a very easy dish with a very different taste to it. A nice change from all of my other dishes with cream sauces.