I actually found this recipe in an old Taste of Home cookbook. I made it for my family and even the two year old had seconds! I had doubled the sauce recipe and my husband made a casserole the next day with the leftover sauce, canned chicken, veggies and noodles. It was fantastic!
Place milk and breadcrumbs in separate shallow bowls. Dip chicken in milk, then coat with crumbs.
In skillet over medium high heat, cook chicken in butter on both sides until juices run clear, about 10 minutes. Remove and keep warm.
Add broth to skillet. Bring to a boil, stir to loosen brown bits on bottom of skillet. Stir in the cream, boil and stir for 1 minute.
Reduce heat. Add the parmesan cheese, basil and pepper, cook and stir until heated through. Pour over chicken and serve!
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