- ¼ cup dried bread crumbs
- 4 skinless, boneless chicken breasts
- 3 tablespoons butter or olive oil
- ½ cup chicken broth
- 1 cup light cream
- 1 sliced pepper, sautéed
- ½ cup Parmesan cheese
- ¼ cup chopped fresh basil
- ⅛ teaspoon ground black pepper
Place milk and bread crumbs in separate, shallow bowls. In skillet, heat butter or oil to medium heat. Dip chicken in milk, then coat with crumbs. Cook in skillet 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 peppers; 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!