Ingredients

The following ingredients have 4 Servings
  • 4 chicken breasts
  • flour (about 1/2 cup)
  • 2 eggs, beaten
  • 3/4 cup Italian bread crumbs
  • 3/4 cup panko bread crumbs
  • salt
  • black pepper
  • 3 Tablespoon butter (can use 1 Tbsp more if needed)
  • 1/2 cup chicken broth
  • 1 cup heavy whipping cream
  • 1 (4.0 ounce jar) sliced pimento peppers, drained
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh basil (I used 1 Tbsp. dried)
  • black pepper

Instruction

  • Place eggs in a shallow bowl. Place flour in a shallow bowl.  In another shallow bowl, combine both bread crumbs with salt and pepper to taste.
  • Coat chicken with flour.  Then dip in egg, then coat with breadcrumb mixture.
  • In a skillet over medium heat, fry chicken in butter, on both sides, until the juices run clear, about 15 minutes. Remove from skillet and keep warm.
  • Add the broth to the skillet; bring to a boil over medium heat. Stir and scrape to loosen browned bits from pan.
  • Stir in the cream and pimentos (If using dried basil add this now); boil and stir for one minute. Reduce heat; add the Parmesan cheese, basil and black pepper to taste. Simmer and stir until heated through. To serve, pour the sauce over the chicken.