Instructions: Place milk and bread crumbs in separate shallow bowls. Dip chicken in milk, then coat with crumbs. In a skillet over medium-high heat, cook chicken in butter on both sides until juices run clear, about 10 min. Remove and keep warm. Add broth to the skillet. Bring to a boil over medium heat; stir to loosen browned bits from pan. Stir in cream; boil and stir for 1 min. Reduce heat. Add Parmesan cheese, basil and pepper; cook and stir until heated through. Pour over the chicken.

Serves 4.

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